Chop your tomatoes in half and then add to a roasting tray along with the garlic and then season with salt and pepper and also the olive oil. Mix well and then roast for 50 minutes. If you don’t have an oven you can cook them in a saucepan.
Then transfer the tomatoes, garlic, oil, juices etc from the roasting tray into your blender and blend to a smooth consistency. Strain the soup into a saucepan and discard any grizzly bits which is mostly skin and seeds.
Heat the soup on a low heat and add water to thin it if it’s too thick. Also add in the heavy cream, taste for seasoning and add salt and pepper as required.
Serve in a bowl with a drizzle of good olive oil and fresh pepper