Prepare the fresh heirloom tomatoes by slicing a crosswise notch at the stem and submerging them in boiling water for several seconds.

Transfer immediately to a colander to peel the skins, then chop the flesh into uniform chunks.

Heat the olive oil in a deep soup pot over medium heat. Sauté the red onion until the cell walls soften, approximately 5 minutes.

Introduce the sliced elephant garlic and fresh heirloom tomato chunks, cooking for an additional 5 minutes to initiate thermal breakdown.

Pour in the dry Sherry and simmer until the liquid has significantly reduced, concentrating the flavor profile.

Add the crushed tomatoes and vegetable stock. Season with salt, pepper, and dried thyme.

Reduce the heat to low and allow the soup to simmer for 20 minutes, facilitating deep flavor integration.

Using a professional immersion blender, execute a complete mechanical emulsification until the soup achieves a smooth, velvety texture.

(If using a stand blender, ensure the liquid is cooled significantly to prevent thermal expansion accidents).

Stir in the half and half to stabilize the emulsion and add a luxurious mouthfeel.

Taste and adjust the seasoning with additional salt or pepper as required for a balanced profile. Serve immediately.