roasted tomato soup recipe

Ingredients: 2 pounds ripe tomatoes, halved 1 large onion, quartered 4 cloves garlic, peeled 2 tablespoons olive oil Salt and black pepper to taste 2 cups vegetable broth 1/4 cup fresh basil leaves (optional) 1 teaspoon sugar (optional, to balance acidity) 1/2 cup heavy cream (optional, for a creamy texture)