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Heat a large saucepan to medium and add the butter. Cook it for 2-3 minutes, just until it starts to brown and there’s a nutty smell (careful, it burns very easily).
Remove immediately from the stove top and add onion, and garlic. Stir until the temperature of the butter has lowered and return the pot to the stove top.
Cook for 6-7 minutes or until the onions start to get translucent.
Add the roasted tomatoes and vegetable broth, cook for 5-10 minutes more.
Transfer to a blender (or use an immersion blender) and process until it’s soft and creamy.
Adjust seasoning and add a bit of maple syrup.
Serve in bowls with half and half and fresh herbs.