You can keep it in during the blending process. Just remember . . .

Don't freeze it with the cream if you made this for several meals.

Put the cream in after you thaw it.

I make tomato basil soup and blend in the garlic prior to the cream.

I did not think about the cream and freezing.

We eat a lot of soup and stew in the winter.

Freeze in gallon or larger plastic bags. Takes some skill at first. Get as much air out as possible to make it a flat package. Then final freeze it flat. My soups and stews are in my deep freezer lined up and ready to go. For my potato and leek soup I don't even blend it until after its thawed. You can also prep your veggies/proteins in advance and freeze, then add your broth when you are ready to make it, and have time for it to simmer.

It will virtually melt away by the time the soup is cooked. Personally, I don’t need my soup to be super smooth. A few chunks are good.

Also, you can replace the heavy cream with Half-and-Half if you want a lighter soup. Depending on how sweet your tomatoes are, I would consider halving the sugar. Just my taste buds, but overly sweet savory soups are a real turn-off for me. You can always add a bit more during the blending process.

The heavy cream has about 70% of your daily saturated fat allowance.
We substitute a half of a can of Great Northern beans, and it gives the same consistency but adds nutrition and removes the SatFat that some of us must avoid.
Either way, it is a delicious and easy meal.