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. Add 2 teaspoons salt and 1/2 teaspoon pepper, and mix. Taste for seasonings and adjust accordingly.
5.Ladle into soup bowls and garnish with feta cheese and serve.