Arrange the halves on baking tray and drizzle with some olive oil, salt and pepper.
Roast the tomatoes at 400 Degrees F (200 Degrees C) for 20-25minutes.
Remove the tray from the oven and let the tomatoes cool down.
Heat butter and olive oil in a pan.
Add garlic, onion and bay leaves and cook for 3-4 minutes.
Add roasted tomatoes, carrots, veg stock, salt, pepper and cayenne pepper and cover the pan.
Cook the bisque on low heat for 30-40 minutes.
Remove the pan from heat and discard the bay leaves. Blend the bisque using an immersion blender.
Add fresh cream, dried herbs and sugar and cook until it is nicely warmed.
I have used San Marzano Tomatoes, but you can use any ripe tomatoes to make this bisque.Removing the skin of tomatoes after roasting them makes the bisque even more creamy.You can pass the finished bisque through a soup strainer to make it creamier too.