1: Roast the tomatoes and garlic in olive oil, dried herbs, and salt & pepper in the oven at 425°F for about 35-40 minutes.
2: In a pot, boil the broth with fresh herbs.
3: Add the roasted tomatoes into the pot.
4: Blend or puree until smooth or until desired texture is reached.
5: Add heavy cream and simmer for about 5-10 minutes.
