So, here goes, Anshita....
My first word of advice: Make sure you have some decently healthy frozen dinners on hand for days you just don't feel like cooking or when you don't feel like having leftover whatever again.
Creamy Tomato Basil Soup
Ingredients
6 cloves of garlic, unpeeled
olive oil
salt and pepper
5 tablespoons butter, SEPARATED
1/2 medium sweet onion, chopped
1/2 teaspoon dried oregano
2 teaspoons sugar
28 oz can whole peeled tomatoes
1 can tomato juice
14 oz can chicken broth
13 fresh basil leaves
1/2 to 3/4 cup heavy cream
1. Making the roasted garlic: Make sure oven rack is in the middle position and preheat the oven to 350°F. Meanwhile, place the unpeeled garlic on a foil-lined baking pan. Drizzle about a tablespoon of olive oil over the garlic and sprinkle with salt and pepper. With your fingers, mix the garlic, oil, salt, and pepper around a little to make sure each piece of garlic is coated. Bake the garlic in the preheated oven for 15 minutes. When the 15 minutes is up, pull the pan out of the oven, place it aside on a burn-proof surface, and turn the oven off.
2. Cooking the onions: While the garlic is roasting, chop the 1/2 onion. Next, melt 2 tablespoons of butter in a soup pot on medium heat. Add the chopped onions, oregano, and sugar and cook for 5 minutes, stirring frequently. The onions should be softened but not brown. 
3. Making the soup base: Empty the cans of tomatoes, tomato juice, and chicken broth into the pot. (If you bought the carton of chicken broth like I have in the photo, you will need to use the empty 28 oz tomato can to measure out 14 oz of chicken broth--1/2 can.) Use your hands to peel the roasted garlic and drop them, whole, into the soup pot. (The garlic peels very easily when roasted.) Put the lid on the pot, and bring the mixture to a boil by turning up the heat. Turn the heat down to medium low, and simmer the mixture for 40 minutes.
4. Dechunking the soup: Meanwhile, choose, wash, and pat dry 13 fresh basil leaves. Place them in the bottom of a blender. After the soup base has cooked, turn off the heat. Use a spoon with holes in it to get out the chunks (tomatoes, onions, and garlic) and place them in the blender as well. (Depending on the size of your blender, you may need to do this part in a few batches. You need to leave some empty space at the top of each batch to keep the pressure from building up too much--because it's hot.) For each batch, add a little bit of soup broth to allow for smooth blending. Blend the chunky ingredients for a few seconds, until they are as smooth as you desire. If you have to do this in batches, place the already blended ingredients in a separate bowl until you have gotten all the chunks out of the soup pot. Once most of the chunky ingredients are out of the soup pot and blended, add the blended ingredients back to the soup pot.
5. Making the soup creamy: Turn the heat on low. Stir in the 3 tablespoons of butter, 1/2 teaspoon salt, 1/4 teaspoon pepper, and 1/2 to 3/4 cup of heavy cream, depending on how creamy (add more cream) or tomatoey (add less cream) you want the soup. Heat for 3 minutes. Enjoy and store leftovers in the fridge. 