Preheat the oven

• Preheat the oven to 425°F (220°C).

Prepare the sheet pan

• Arrange the tomatoes skin-side down on a sheet pan with the onion and garlic.
• Drizzle with the olive oil and season with the salt and pepper.

Roast the vegetables

• Roast until the tomatoes are soft and concentrated, the onions begin to brown and the garlic is completely tender.

Blend the soup

• Squeeze the roasted garlic cloves into a blender.
• Add the tomatoes, onion, all of the pan juices and the fresh basil.
• Blend until smooth.

Loosen with broth

• Start with the broth and blend again, adding more only if needed.

Finish with cream

• Add the heavy cream and blend until silky.
• Taste and adjust the salt as needed.

Serve

• Serve warm with a little extra cream, fresh basil, cracked pepper or grilled cheese for dipping.