Preheat the oven to 400F/200C then place an aluminum foil on a baking sheet.
Using a sharp knife, core the tomatoes then place them on the lined baking sheet alongside with the garlic cloves.
Add some drizzles of oil, salt, and pepper to taste then place the baking sheet into the preheated oven.
Roast the tomatoes and garlic for about 30 minutes and once cooked, add them into a food processor or a high-speed blender together with the pan juice and 2 cups of broth then blend until the mixture becomes smooth.
Place a saucepan over medium heat then add in the blended mixture, the rest of the broth, and cream then simmer for about 10 minutes.
Taste for seasoning in the mixture and add more if needed.