Peel and trim the vegetable, rinse under running water. Wash the yellow tomatoes. Put the vegetables and tomatoes in a roasting pan, season with salt and pepper and sprinkle with olive oil. Add a couple of garlic cloves and pour over the olive oil and roast the tomatoes in the temperature of 350F for 30 minutes. After that time add the thyme and the basil sprigs and the sugar. Roast the veg for another 30 minutes. At the same time roast the tomatoes, where you have cut off the tops, removed the seeds and stuffed with cream cheese with basil leaves. Transfer the vegetables and tomatoes roasted for soup into a large pot and add water. Cook the soup for 20 minutes. When the soup is cooked, transfer it to the mixer or with a hand held blender blitz it to a smooth consistency. Pass through the sieve. Pour the soup back into the pot, if it is too thick pour over some boiling water, add the cream cheese and cook over low heat until the cream cheese dissolves. Adjust the seasoning. Serve with a stuffed tomato in the middle and a drizzle of olive oil and basil leaves on top.