Preheat oven to 400°F (200°C).

On a large rimmed baking sheet, arrange the halved tomatoes, quartered onion, and the head of garlic (drizzle garlic with a little oil and wrap in foil).

Place the wheel of Boursin cheese in the center. Drizzle the vegetables with olive oil, salt, and pepper.

Roast for 40-45 minutes until the tomatoes are blistered and caramelized.

Squeeze the roasted garlic cloves out of their skins. Transfer all the roasted vegetables, garlic, and Boursin cheese to a large blender (or use a large pot and an immersion blender).

Add the vegetable broth and fresh basil. Blend until completely smooth and creamy.

Pour into bowls, garnish with a drizzle of heavy cream and fresh basil, and serve hot.