Wash the tomatoes, cut them into smaller pieces and put them into a large ovenproof dish.

Peel the onion and cut it into quarters, peel the garlic cloves, place the prepared ingredients between the tomatoes. Sprinkle over a teaspoon of oregano and bake everything for about 35 minutes. After this time, set aside to cool.

Put the baked ingredients into a blender, add the vegetable broth and blend until smooth and creamy.

Pour the soup into a pot and heat it to the desired temperature. Lastly, add the cream (if using) and mix to combine. Serve with croutons and basil/parsley. Enjoy your meal!