1. Roast the Tomatoes:

• Preheat oven to 220°C (425°F) (200°C fan-forced).
• Place halved tomatoes and unpeeled garlic cloves on a baking tray.
• Drizzle with olive oil, sprinkle with smoked paprika, salt, and pepper. Toss well, pressing the cut side of the tomatoes into the oil to coat.
• Arrange cut side up and roast for 40-45 minutes, until charred on the edges.

2. Cook the Soup:

• Heat 1 tbsp olive oil in a large pot over medium-high heat.
• Sauté garlic and onion for 3 minutes, until soft.
• Remove garlic cloves from the baking tray.
• Scrape roasted tomatoes (with juices) into the pot.
• Squeeze roasted garlic out of its skin and add to the pot.
• Pour in vegetable broth.

3. Blend & Simmer:

• Blend until smooth using a stick blender (or transfer to a food processor).
• Bring to a gentle simmer, reduce heat to medium, and cook for 10 minutes.
• Stir in cream (or butter), taste, and adjust seasoning.

4. Serve & Enjoy:

• Ladle into bowls, drizzle with extra cream, and sprinkle with fresh basil.
• Serve hot with grilled cheese for dipping!