1.Preheat oven to 425˚F. In a large rimmed sheet pan add tomatoes, garlic, onion, shallot, olive oil, salt, garlic powder and pepper; toss to coat.
2.Roast for 30 minutes, or until tender, stirring couple of times during the process. Transfer roasted vegetables to a soup pot.
3.Stir in basil and broth; blend with an immersion blender until smooth.
4.Heat the soup until it boils then add the cream. Taste for seasonings and adjust accordingly.
5.Ladle into soup bowls and garnish with feta cheese and serve.