Preheat oven to 425°F (220°C).

Chop the tomatoes into large chunks, about 2-3 inches in size.

Toss the chopped tomatoes with olive oil, salt, and pepper on a baking sheet until they are evenly coated.

Roast the tomatoes in the preheated oven for 20-25 minutes, or until they are tender and lightly caramelized.

Remove the tomatoes from the oven and let them cool slightly.

Peel the roasted tomatoes and discard the skin.

Purée the peeled tomatoes in a blender or food processor until smooth.

Sauté the chopped basil in a pot with a little olive oil over medium heat until fragrant, about 1-2 minutes.

Add the puréed tomatoes, chicken or vegetable broth, and heavy cream (if using) to the pot with the sautéed basil.

Bring the mixture to a simmer and let cook for 10-15 minutes, or until the soup has reduced slightly and the flavors have melded together.

Season the soup with salt, pepper, and