In a 3-cup baking dish, combine the garlic and oil. Cover and bake at 300° for 25-30 minutes or until lightly browned.
In a large saucepan, bring the garlic, tomatoes and tomato puree to a boil. Reduce heat; cover and simmer for 30 minutes.
Add the cream, oregano, basil, salt and pepper. Cool slightly. Place half of the soup at a time in a food processor or blender; cover and process until pureed.