Preheat the oven to 450° and line a baking sheet with foil, parchment paper, or a baking mat.
Toss the tomatoes and strawberries, as well as 5 cloves of unpeeled garlic with 1/4 cup olive oil, 2 tsp salt, and 1/2 tsp freshly ground black pepper. Place everything cut side up on the baking sheet and roast for 30-40 minutes, or until soft and charred around the edges.
Once the tomatoes and strawberries are done roasting, heat 2 tbsp olive oil in a large pot over medium heat. Add the diced onion and cook until soft and translucent, stirring often. This should take about 5-8 minutes.
Add the 2 cloves of minced garlic and cook for another minute, or until fragrant.
Add the roasted tomatoes and strawberries along with their juices. Squeeze the 5 cloves of roasted garlic into the pot as well.
Break the larger chunks up with a wooden spoon or spatula, then add the broth and basil. Bring to a boil, then reduce the heat and simmer for about 25-30 minutes, or until it’s thickened.
Transfer the soup to a blender and purée until smooth.
Add a bit more salt and pepper if you feel that it’s necessary, and garnish. I love to add fresh basil, croutons, and a bit of cashew cream here, but they’re all optional!