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Pre-heat your oven to 450 degrees F. Cut your tomatoes in half, and lay them cut side down. Season with salt and a drizzle of olive oil. Bake for 15-20 minutes, or until skin is blistered, and tomatoes start to release their juices
While your tomatoes are roasting, thinly slice your onions and garlic. Sauté your onions in 2tbsp olive oil over medium heat in a large heavy-bottom sauce pot. Season with salt. Once slightly caramelized, add your garlic and chilis. Sauté for 2-3 minutes until softened. Add your tomato paste, and sauté for 1-2 minutes. At this point, your tomatoes should be done. Remove their skins, and transfer the contents of your roasting tray into your pot. Cover with chicken stock, add your basil (in a bunch, to be removed later), and let simmer for 15 minutes over medium-low heat.
Remove the basil, add your cream and cold butter, and blitz with an immersion blender until smooth. Season with your sherry vinegar, salt, and black pepper.
Serve your soup with a drizzle of olive oil, one last crack of black pepper, and thinly cut chives. Enjoy!