Preheat oven to 450 degrees.
Cut tomatoes in half and mix with 2 tbsp of olive oil, salt, and 1 tbsp of italian seasoning.
Line baking sheet with parchment paper and place tomatoes on top.
Roast for 40 minutes.
In a pot, saute 1 tbsp of olive oil, onion, garlic, 1 tbsp of Italian seasoning, basil, and can of tomatoes.
Saute for 5 minutes and then add in broth.
Add roasted tomatoes and bring to a boil.
Partially blend tomato soup with a wand blender.
Add coconut cream and simmer until ready to eat.
Season with salt and papper to your preference.
