Cut the tops off of the garlic, and drizzle with olive oil. Wrap with aluminum foil and bake at 400°F for 30 minutes. remove from oven and let sit until cool enough to handle.
While the garlic is roasting, add tomatoes, white beans, better than bouillon, olive oil, salt, and pepper into a heavy bottom pot. Bring to a simmer with the lid off and simmer for 20-30 minutes.
Add the garlic and blend the soup in the pot with an immersion blender. Alternately, working in batches, transfer to a blender and puree until smooth.
Add the cream and stir to mix. If your soup is too thick, add water to bring it to the desired consistency. Taste for seasoning and add more salt and pepper as needed. If your soup is too acidic, add sugar one tablespoon at a time.
