Preheat your oven to 400°F (200°C).

Halve the fresh tomatoes and arrange them on a baking sheet. Drizzle with olive oil, and sprinkle with salt and pepper. Cut the top off a head of garlic, drizzle with oil, wrap in foil, and place alongside the tomatoes.

Roast the tomatoes and garlic for about 30-35 minutes until the tomatoes caramelize and the garlic becomes soft and fragrant.

Heat a splash of olive oil in a large pot over medium heat. Add chopped onion and cook until softened, about 5 minutes.

Squeeze the roasted garlic cloves into the pot, add the roasted tomatoes, pour in the broth and fresh basil, then blend until smooth.

Return the blended soup to the pot, bring to a gentle simmer, and stir in heavy cream. Cook for an additional 5-10 minutes.

Season to taste with salt and pepper, garnish, and serve with crusty bread or grilled cheese.