1Preheat the oven to 375°F. Grease a 2-quart baking dish.
2Cook the pasta in a large pot of salted water according to package directions.
3Meanwhile, heat the olive oil in a medium saucepan over medium heat. Add the garlic and onion and cook until softened, 5 to 8 minutes. Add the salt, black pepper, dried herbs, sugar, and tomatoes. Reduce heat to low, cover, and simmer at least 20 minutes. Stir in the cream and butter.
4Add the drained pasta and toss to coat evenly. Transfer the mixture to the prepared baking dish. Sprinkle with cheese.
5Bake until the past mixture is hot and the cheese is melted, about 30 minutes.
The amazing thing about this rich, flavor-packed tomato soup? It’s made without using a pot. Rather than sautéing aromatics and vegetables in batches over the stove, all the components of your homemade tomato soup are roasted together on a sheet pan.