Preheat your oven to 400°F (200°C).

Slice fresh tomatoes in half, place cut-side up on a baking sheet, drizzle with olive oil, and sprinkle with salt and pepper. Cut the top off the garlic head, drizzle with olive oil, wrap in foil, and place on the baking sheet.

Roast in the oven for 30 to 35 minutes until tomatoes are caramelized and garlic is tender.

Heat a tablespoon of olive oil in a large pot over medium heat, add chopped onion, and sauté for about 5 minutes until soft and translucent.

Squeeze roasted garlic cloves into the pot, add roasted tomatoes, broth, and chopped basil. Stir everything together.

Blend the mixture until smooth using an immersion blender or in batches in a traditional blender.

Return the blended soup to the pot, add cream or coconut milk, and simmer for 5 to 10 minutes over low heat, stirring occasionally.

Ladle into warm bowls, garnish with fresh basil or a drizzle of cream, and serve with crusty bread or a grilled cheese sandwich.