Preheat the Oven to 400°F (200°C) and line a baking sheet with parchment paper.

Quarter the ripe tomatoes and scatter the unpeeled garlic cloves on the baking sheet. Drizzle with olive oil and season with salt and pepper.

Roast in the preheated oven for about 1 hour until tomatoes are soft and caramelized.

In a Dutch oven, sauté diced sweet onion in olive oil until translucent, about 5-7 minutes. Add dried basil and oregano in the last minutes of cooking.

Pour in balsamic vinegar and cook until reduced by half.

Add vegetable broth and fresh thyme, bring to a boil, then simmer for 10-15 minutes.

Blend the roasted tomatoes and garlic until smooth, then add to the broth mixture.

Stir in heavy cream or coconut milk, and serve hot garnished with fresh basil.