Preheat the oven to 400°F (200°C). Wash and halve the plum tomatoes, placing them cut-side up on a baking sheet. Drizzle generously with olive oil and a pinch of salt, and roast for 30–40 minutes.

Melt 2 tablespoons of butter over medium heat in a large pot. Add finely chopped Vidalia onion and sugar. Sauté for 5–7 minutes until soft and translucent.

After roasting, transfer tomatoes into the pot with sautéed onions and add crushed tomatoes, stirring well to combine.

Pour in 4 cups of chicken stock (or vegetable stock for vegetarian option), bring to a simmer and cook for 10 minutes.

Remove from heat and use an immersion blender to puree the soup until smooth. Adjust thickness with more stock, if desired.

Taste and adjust seasoning with salt and pepper. For creaminess, add a splash of cream or non-dairy alternative.

Ladle soup into bowls and garnish with fresh herbs or croutons. Serve with grilled cheese sandwich or crusty bread.