Cut the stem side off the tomatoes and slice them in half lengthwise. Arrange the pieces on the sheet pan cut side up.

Drizzle some olive oil on top of each tomato half and season with salt and pepper.

Place the sheet pan in the oven and roast for 1 hour. Remove them from the oven and let cool slightly. Once you can handle them, remove the skins.

Once the tomatoes are finished roasting, heat 1 tablespoon of olive oil in a stock pot or Dutch oven over medium heat. Add the onions and season with salt and pepper. Sauté until soft and translucent, about 5 minutes.

Next, add in the garlic and cook for another 2 minutes, stirring often to keep the garlic from burning.

Add in the diced tomatoes, roasted tomatoes, fresh basil, and balsamic vinegar and mix well. Using an immersion blender or a regular blender, blend everything to as smooth of a consistency as you like.

NOTE: If using a standing blender, you might have to do this in batches. Return everything to the pot once all the ingredients have been blended)

Now add in the chicken stock and bring the soup up to a boil. Add in the baking soda and lower the heat to medium-low. Allow the soup to simmer for 20 minutes, stirring often to prevent burning. Taste to see if you need to add any additional salt or pepper.

Add in the heavy cream and warm for about 5 minutes.

Serve with croutons, toast, garlic bread, or grilled cheese.