Preheat oven to 400 degrees F

On a baking sheet, evenly lay out the tomatoes, onion, and garlic. Drizzle with olive oil, salt, pepper, and thyme.

Cover with foil and bake for 40 minutes or until garlic is soft. Remove from oven and slightly cool.

Scoop the tomatoes, onion, and juice on the bottom into a pot. Squeeze the garlic bulbs so that the cloves are removed.

Pour in the broth and cream.

Using an immersion blend on high, blend into a soup-like consistency. (If you do not own an immersion blender, you can put all the ingredients into a regular blender and blend on high, then pour into a pot.)

Drizzle a little cream on top and garnish with basil.