Step 1: Roast the Tomatoes and Garlic

1. Preheat the oven to 400°F (200°C).
2. Arrange the tomato wedges and whole garlic bulbs (with tops sliced off) on a baking sheet.
3. Drizzle with olive oil, ensuring an even coat over the tomatoes and garlic.
4. Season with salt and black pepper for enhanced flavor.
5. Roast for 30–35 minutes until the tomatoes become caramelized and the garlic is soft and fragrant.
6. Let the garlic cool slightly, then squeeze the roasted cloves out of their skins.

Step 2: Sauté the Onions

1. Heat 1 tbsp olive oil in a large pot or Dutch oven over medium heat.
2. Add the chopped onions and sauté for 1–2 minutes until they become soft and translucent.
3. Remove from heat and set aside.

Step 3: Blend the Soup Base

1. In a blender or food processor, add:
   • Roasted tomatoes
   • Squeezed roasted garlic cloves
   • Sautéed onions
   • Tomato paste
   • Vegetable stock
2. Blend until completely smooth and creamy.
3. If using a high-speed blender, let the mixture blend for 1–2 minutes for a silkier texture.

Step 4: Simmer the Soup

1. Pour the blended mixture back into the large pot over medium heat.
2. Stir in:
   • Heavy cream
   • Salt and black pepper
   • Smoked paprika
   • Oregano, basil, parsley, and thyme
   • Red pepper flakes (if using)
3. Bring the soup to a gentle boil, then reduce heat and let it simmer for 5–6 minutes.
4. Stir occasionally to prevent sticking and allow the flavors to meld.

Step 5: Serve and Garnish

1. Ladle the soup into serving bowls.
2. Garnish with fresh basil and a drizzle of olive oil for an extra touch of richness.
3. Serve hot, paired with a crispy grilled cheese sandwich, crusty bread, or crackers.