Preheat your oven to 400°F (200°C).

On a large baking sheet, arrange halved ripe tomatoes, quartered onion, and peeled garlic cloves. Drizzle generously with olive oil, and season with salt and pepper.

Place the baking sheet in the preheated oven and roast for 30-35 minutes until caramelized.

Allow the ingredients to cool for about 10 minutes, then transfer to a blender and puree until smooth.

Pour in the broth with the roasted ingredients in the blender and blend until completely smooth.

Pour the blended mixture back into a pot over medium heat, stirring in the heavy cream and simmer for about 5 minutes.

Ladle the creamy soup into bowls and garnish with fresh basil leaves.