1. Preheat the oven to 450 degrees. On a rimmed baking sheet, toss tomatoes, garlic, thyme, salt, pepper, and red pepper flakes with olive oil. Bake for 20-25 minutes until juicy and plump. Turn the oven down to 400 degrees.

2. In a large saucepan over medium heat, add olive oil to the pan and add tomato paste. Cook stirring constantly for 2 minutes. Carefully add the roasted tomato mixture and juices to the pot. Add chicken broth and stir scraping up any bits that got stuck to the pan.

3. Increase heat to high and bring to a low boil. Reduce heat to low and allow to simmer uncovered for 20 minutes.

4. While simmering, prepare the garlic butter for the cheesy garlic bread. Add butter, garlic, Italian seasoning, and red pepper flakes to a small bowl. Microwave in 10-second intervals until melted.

5. Spread garlic butter on top of sourdough bread slices and place on a baking sheet. Bake for 8-10 minutes until toasted golden brown. Remove from oven and turn oven to broil.

6. Once the soup has simmered, using a blender or stick blender puree the soup until smooth. Return soup to pot if using a blender. Add basil and heavy cream. Stir until combined. Keep warm.

7. In a small cast iron skillet over medium-high heat, add pepperonis and cook until crispy. Remove the pepperonis from the skillet and place on a paper towel-lined plate.

8. To assemble the soup, place oven-safe bowls on a rimmed baking sheet. Ladle the creamy tomato soup into the bowls and place crispy garlic bread on the soup. Cover the bread in shredded fontina cheese and broil until melty and bubbly. Sprinkle with parmesan cheese and crispy pepperonis. Garnish with additional basil if desired and enjoy!

1. Preheat the oven to 450 degrees. On a rimmed baking sheet, toss tomatoes, garlic, thyme, salt, pepper, and red pepper flakes with olive oil. Bake for 20-25 minutes until juicy and plump. Turn the oven down to 400 degrees.

2. In a large saucepan over medium heat, add olive oil to the pan and add tomato paste. Cook stirring constantly for 2 minutes. Carefully add the roasted tomato mixture and juices to the pot. Add chicken broth and stir scraping up any bits that got stuck to the pan.

3. Increase heat to high and bring to a low boil. Reduce heat to low and allow to simmer uncovered for 20 minutes.

4. While simmering, prepare the garlic butter for the cheesy garlic bread. Add butter, garlic, Italian seasoning, and red pepper flakes to a small bowl. Microwave in 10-second intervals until melted.

5. Spread garlic butter on top of sourdough bread slices and place on a baking sheet. Bake for 8-10 minutes until toasted golden brown. Remove from oven and turn oven to broil.

6. Once the soup has simmered, using a blender or stick blender puree the soup until smooth. Return soup to pot if using a blender. Add basil and heavy cream. Stir until combined. Keep warm.

7. In a small cast iron skillet over medium-high heat, add pepperonis and cook until crispy. Remove the pepperonis from the skillet and place on a paper towel-lined plate.

8. To assemble the soup, place oven-safe bowls on a rimmed baking sheet. Ladle the creamy tomato soup into the bowls and place crispy garlic bread on the soup. Cover the bread in shredded fontina cheese and broil until melty and bubbly. Sprinkle with parmesan cheese and crispy pepperonis. Garnish with additional basil if desired and enjoy!

*Pro tip- double the recipe for the crispy garlic bread for dipping!