Graza

Preheat oven to 425F. Place the tomatoes and their juices in a baking dish and squish the tomatoes with your hands to crush. Scatter the garlic cloves over and evenly pour over the Sizzle; sprinkle with ½ tsp salt and the sugar. Roast, stirring once or twice, until the garlic is very soft and tomatoes are slightly thickened, 35-40 minutes. Use a potato masher or fork to coarsely mash the garlic into the tomatoes. Fish out and discard any big pieces of tomato skin or stem. 

Meanwhile, melt the butter in a medium pot over medium-high heat. Add the onion, season with salt, and cook, stirring until onion starts to soften but not brown, about 3 minutes. Reduce heat to medium-low, cover, and cook until onions are collapsed and very tender but not browned, 20-25 minutes, stirring occasionally and reducing heat as needed if any browning occurs. 

Uncover, increase heat to medium, and add the fennel seeds, red pepper flakes, and a few grinds of pepper. Cook, stirring, until fragrant, about 1 minute. Add the roasted tomatoes and the broth and bring to a boil. Reduce heat and simmer, stirring occasionally, until flavors meld, 15-20 minutes. Let cool slightly. 

Working in batches and filling the blender no more than halfway, purée soup in a blender with the steam lid vented until very smooth. Transfer the blended soup to a large bowl as you work. 

Pour blended soup back into the pot and return to a simmer. Taste and season with salt and pepper. Ladle soup into bowls and swirl in a spoonful of crème fraîche. Top with Drizzle, basil, and more pepper, if desired. Best served with Cheesy Mustard Croutons or a gooey grilled cheese.