Preheat your oven to 400 degrees and line a large baking sheet with parchment paper. Place halved Roma tomatoes on the baking sheet and drizzle with 1/4 cup of olive oil. Generously season with salt and pepper. Roast in the oven for approximately one hour.

Next start your cheese curds... Combine Panko, red pepper flakes, and Parmesan cheese. Place in shallow dish for dredging. Beat 2 eggs and place into another shallow plate and flour in a third plate. Dredge the cheese curds in flour, then egg and finally, the bread crumb mixture. Place cheese curds on baking sheet and set in freezer for 20 minutes. Heat 3 inches oil to 365°-375°F. Fry the cheese curds in batches until crisp and golden brown approximately 2-3 minutes. Remove with a slotted spoon and drain on a paper towel. Season with salt.

Return to your soup... Preheat a sauce pan to medium and add 2 tbsp of of olive oil and 2 tbsp butter.  Add your chopped onions to the pan and cook,stirring occasionally. Check onions every 5-10 minutes until they have completely caramelized and turned golden in color. This ususally takes 20-30 minutes. Remove the roasted tomatoes from the oven and add them to your Vitamix and blend until smooth. Next add basil, uncooked Compari tomatoes, roasted garlic, and caramelized onions.  Blend on high until smooth; add salt and sugar and taste for additional seasoning. Transfer soup to a large stock pot and heat on medium low until thoroughly heated. Reduce heat to low simmer until ready for serving. Ladle soup into bowls and top with 1-2 tbsp heavy cream, 1/2 tsp olive oil, crispy cheese curds, and basil leaves. Enjoy!