Bring a large pot of water to a boil over high heat. Cut a small X in the stem end of each tomato.

Drop the tomatoes into the boiling water and blanch them for about 1 minute.

Using a slotted spoon, transfer them to a pot of cold water to cool.

When cool enough to handle, remove and discard the skin from the tomatoes, remove the core, and coarsely chop the flesh.

In a large soup pot over medium-high heat, warm the olive oil.

Add onions and garlic and cook until onions are translucent and garlic is fragrant, about 5 minutes.

Add the chopped tomatoes to the soup pot with onions, season with salt and pepper, and cook for 5 minutes.

Turn the heat to high, add the vegetable broth, and bring to a boil.

Turn the heat to low and simmer for 30 minutes.

Use an immersion blender (or regular blender - careful, it's hot!) and puree the soup until smooth.

Return the soup to the pot, add the heavy cream and simmer over low heat for about 15 minutes.

If the soup is too thin, simmer for about 10 more minutes until slightly thickened. Taste and adjust the seasoning, adding more salt and pepper if needed.

Serve hot in bowls and top with croutons, grated Parmesan cheese, or fresh basil for a garnish. Pair it with a slice of crusty bread to soak up every last drop.