Preheat your oven to 400°F (200°C). Slice the tomatoes in half, arrange on a baking sheet, drizzle with 2 tbsp olive oil, and season with 1 tbsp salt and 1 tsp black pepper.

Roast the tomatoes for 45 to 60 minutes until edges are caramelized.

Heat 2 tbsp olive oil in a pot. Sauté onions for 5 minutes until translucent, add garlic and cook for 1-2 minutes.

Stir in the fire-roasted tomatoes, basil, oregano, and chicken stock; combine.

Add the roasted tomatoes and juices to the pot. Bring to a boil, then simmer uncovered for 30 minutes.

Use an immersion blender to puree the soup to your desired consistency.

Season with sugar, salt, and pepper as needed for balance.