Preheat your oven to 400°F (200°C) and prepare a baking sheet lined with parchment paper.

Arrange halved tomatoes on the baking sheet, drizzle with 1 tablespoon olive oil, and season with salt and pepper.

Cut off the top of the head of garlic, drizzle it with 1 tablespoon olive oil, wrap in foil, and place it on the baking sheet.

Roast tomatoes and garlic for 30-35 minutes, until tomatoes are caramelized and garlic is soft.

Once roasted, allow them to cool for a few minutes before handling the garlic.

In a pot, heat 1 tablespoon olive oil over medium heat and sauté chopped onion for about 5 minutes until translucent.

Squeeze roasted garlic cloves into the pot, add roasted tomatoes, broth, and basil leaves; stir well.

Blend the mixture until smooth and creamy using an immersion blender or countertop blender.

Return blended mixture to pot, stir in heavy cream or coconut milk, and simmer for 5-10 minutes.

Serve warm, garnished with fresh basil leaves and a drizzle of cream.