Preheat the oven to 450. Put a sheet of parchment paper on a baking sheet that has sides.

Wash and cut tomatoes (in half, at least). It doesn't matter what kind of tomatoes you use, just make sure the pieces are approximately the same size.

Peel and cut the onions. I like to leave them halved or quartered, but other people like to dice them small so they blend in easier.

Place the cut tomatoes and onions on baking sheet. Drizzle with oil, sprinkle with salt, pepper, oregano, and basil.

Roast in oven for 30 minutes at 450. You can finish with the broiler for a few minutes if you like a more charred tomato. Carefully remove from oven (there will be liquid on the baking sheet.)

In a pot, bring chicken broth to a boil. After it has come to a boil, add roasted tomatoes and onions. Add garlic powder.

Use immersion/hand blender to blend the soup until smooth. If you don't have an immersion blender, pour the soup into a regular blender or food processor and blend until smooth, then pour back into the pot.

Taste your soup. You may want to add more salt, pepper, and or garlic powder. This is also the time to add the heavy whipping cream if you choose to use it.

Simmer a few more minutes and then serve. I like to have mine with freshly grated parmesan cheese or a grilled cheese sandwich. Enjoy!