Roasted Tomato and Garlic Soup

And now for something completely different
A nice winter Foundation soup
2 lbs tomatoes
head of garlic
olive oil
salt
pepper
2 cups vegetable stock
thyme
basil
1/2 cup heavy cream
Cut tomatoes in half and place cut side up in a roasting pan. Place unpeeled garlic cloves along side. Drizzle with olive oil, and salt/pepper. Roast for 20-30 minutes@ 425, until soft. Add stock to pot, heat till boiling squeeze garlic gloves and peeled tomatoes to stock. Use food processor or better yet blend with hand blender while in pot until smooth. Add herbs and continue simmering. Just before serving add heavy cream. The color of final product is subtle orange.