Preheat oven to 450º. Line a large cookie sheet with foil.

Cut tomatoes into quarters or sixths if the tomatos are larger.

Cut onion in half.

Place tomatoes and onions on the foiled pan.

Wrap 1/2 garlic head {sliced horizontally} in foil and add to the pan.

Drizzle olive oil over the tomatos and onion; add generous amounts of salt & pepper.

Mix with hands to coat vegetables.

Roast for 45-50 minutes until beginning to brown or char.

Add roasted tomatoes and all the juices to cooking pot and add chicken stock and sugar.

Squeeze garlic pulp without the skins, into the pot.

After heated and the chicken stock and tomatoes have begun to merge flavors, ladle 1/3 - 1/2 the mixture into a blender. Blend thoroughly and at high speed to make sure the seeds and skins are completely broken down.

Pour this first mixture into a bowl and repeat the process with the rest of the tomatoes.

Return all blended mixture to the pan and heat.

Add the cream.

Taste and adjust seasonings, add more salt and pepper if needed.