1. Preheat the oven to 400 F and combine the tomatoes, onion and garlic in a bowl. Coat and toss with olive oil, then spread the veggies on a sheet pan. Roast for 25 minutes then remove.
2. While the tomatoes are roasting, heat the vegetable broth over medium-high heat in a saucepan on the stove. Once the veggies come out of the oven, add them to the saucepan, along with the tomato paste, oregano and basil.
3. Remove the mixture from heat briefly, then use an immersion blender to blend the soup completely. If you don’t have an immersion blender, empty the soup into a blender instead (you might have to do it in batches) and blend it that way before transferring it back to the saucepan. Heat the soup again until simmering, then add the cream and heat for another 5 minutes before serving. Add salt and pepper, to taste.

Leftover soup can be stored in an airtight container, in the fridge, for 3-4 days. You can also freeze the soup for 2 months!