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 season with salt and pepper.

Prepare the garlic by slicing off the top of a head of garlic, drizzling it with olive oil and wrapping it in aluminum foil.

Roast tomatoes and garlic in the preheated oven for 30 to 35 minutes until caramelized.

In a large pot, heat olive oil and sauté chopped onion for about 5 minutes until soft and translucent.

Carefully squeeze the soft garlic cloves into the pot, add roasted tomatoes, broth, and fresh basil, and stir.

Blend the mixture until smooth and creamy using an immersion blender or a standard blender in batches.

Return blended soup to low heat, stir in cream or coconut milk, and simmer gently for 5 to 10 minutes.

Serve hot, garnished with fresh basil leaves, a drizzle of cream, or crispy cherry tomatoes.