Preheat your oven to 400°F (200°C). Slice off the tops of whole garlic heads, drizzle with olive oil, wrap in foil, and roast for 30–40 minutes until soft and golden.

Chop ripe tomatoes and place them in a large pot with the vegetable broth. Bring to a gentle simmer over medium heat for about 10 minutes.

Squeeze roasted garlic cloves into the pot of tomatoes and broth. Use an immersion blender to puree until smooth.

Return the blended soup to low heat and stir in heavy cream. Warm for about 5 minutes, taste, and adjust seasoning with salt and pepper.

Ladle soup into bowls and garnish with fresh basil or cream. Serve with bread or grilled cheese.