Preheat oven to 450°F.
Wash and cut tomatoes. Place tomatoes, garlic, onion, and bell pepper on sheet pan. Toss with oil, salt, pepper, and dried herbs.
Roast for 25 minutes, stirring once. Broil 3–4 minutes for light char.
Bring chicken broth to a boil, add roasted vegetables and fresh herbs.
Blend with hand blender until smooth. Strain if desired.
Stir in cream if using. Taste and adjust seasoning.
Serve hot with Parmesan, croutons, or basil garnish.
