Preheat the oven to 375 degrees Fahrenheit.

Place the tomatoes and garlic in a large bowl and toss with the olive oil, oregano, basil, salt, and pepper.

Spread the tomatoes and garlic onto a baking sheet and roast for 20-25 minutes, or until they are lightly browned and fragrant.

Transfer the roasted tomatoes and garlic to a large saucepan and add the heavy cream.

Bring the soup to a low simmer over medium-high heat and cook for 10 minutes.

Remove the soup from the heat and use an immersion blender to blend the soup until it is smooth and creamy.

Return the soup to the stove and cook for an additional 5 minutes.

Serve the soup hot, garnished with fresh parsley.