Preheat the oven to 220°C (425°F), or 200°C (fan-forced). Line a large baking tray with parchment paper for easy cleanup. Arrange the halved tomatoes and unpeeled garlic cloves on the tray. Drizzle with olive oil and sprinkle with smoked paprika, salt, and black pepper. Use your hands or tongs to toss everything together, ensuring each tomato—especially the cut side—is well coated with oil and seasoning. Arrange them cut side up for even roasting.

Place the tray in the oven and roast for 40–45 minutes, or until the tomatoes are lightly charred around the edges and caramelized on the surface. This deep roasting intensifies their sweetness and infuses a subtle smokiness.

In a large pot, heat olive oil over medium-high heat. Add the diced onion and minced garlic, sautéing for about 3 minutes until the onion turns translucent and aromatic.

Once the tomatoes are roasted, remove the tray from the oven. Separate the garlic cloves from their skins, squeezing the roasted flesh into the pot. Transfer all roasted tomatoes along with their flavorful juices into the pot. Pour in the vegetable stock and stir well to combine.

Using a stick blender, puree the mixture until smooth and creamy. If using a regular blender, work in batches and return the soup to the pot afterward. Bring the soup to a gentle simmer, then reduce the heat to medium and let it cook for 10 minutes to develop a deeper flavor.

Stir in the cream (or butter) for added richness, and season to taste with salt, pepper, and a touch of sugar if the tomatoes are too acidic. The result should be velvety and balanced, with a smoky sweetness that lingers.

Ladle the soup into bowls, drizzle a swirl of cream on top, and scatter with fresh basil leaves. Serve immediately with a side of golden, crispy grilled cheese for the ultimate comfort meal.