Preheat the oven to 200°C (400°F).
Arrange tomatoes, onion, and garlic on a baking tray.
Drizzle with olive oil and roast for 30–35 minutes until soft and lightly caramelized.
Transfer the roasted vegetables to a large saucepan.
Add vegetable broth, basil leaves, oregano, salt, and pepper.
Simmer for 10 minutes.
Blend until smooth using a blender or immersion blender.
Stir in fresh cream if using.
Let the soup cool completely.
Divide evenly into the four compartments of your silicone storage container.
Cover with the lid and refrigerate or freeze.
