Rough chop the fresh tomatoes and place on rimmed sheet pan. Add head of peeled garlic cloves. Drizzle w/ olive oil (a couple TBSP) and sprinkle with the salt & pepper. Roast in 425* oven for 20-30 minutes.

When tomatoes have finished roasting, carefully pour into blender (the tomatoes, garlic, and pan juices) and blend until smooth. Be careful while blending hot liquids in the blender. Remove the rubber cap (in center of lid) and place dish towel over top, this allows the steam to escape. Turn on blender at slow speed and blend.

While tomatoes are roasting, melt butter in large soup pot.

Add chopped onions and saute till onions are soft.

Add in blended roasted tomatoes.

Now blend canned tomatoes and add to soup pot.

Add in the chicken broth and brown sugar.

Heat slowly for 20-30 minutes.

Add in chopped fresh basil, reserving a few leaves for garnish if desired.

Add about 1/2 cup of the hot soup to the heavy cream to "warm" cream. Then add cream mixture slowly to soup pot stirring continually. Warming the cream first will prevent cream from curdling.

Continue to cook on med. heat for another 30 minutes.

Add additional salt, pepper, or brown sugar to taste.