Pour 1/4 cup of the olive oil onto a rimmed baking sheet.
Drain the canned tomatoes, reserving the juices.
Spread tomatoes out onto the baking sheet. Sprinkle with garlic, salt and pepper.
Drizzle with another 1/4 cup of the oil and stir.
Bake until the tomatoes are very soft and are beginning to caramelize, 15-20 minutes, stirring occasionally.
Heat the remaining 1/4 cup olive oil in large pot over medium-high heat.
Add the onion, carrot, celery and cook until soft, about 8 minutes.
Add the tomato mixture to the pot along with the reserved juices and 1 cup water. Stir.
Simmer until the vegetables have cooked, about 20 minutes.
Add butter, Parmesan cheese, and cream. Use an immersion blender to combine. Alternatively, transfer to a blender. Let cool slightly then pulse until smooth.