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Preheat the oven to 200°C.
Place the quartered tomatoes on a baking sheet. Drizzle with 15 ml of olive oil and sprinkle with salt, pepper, and smoked paprika.
Roast in the oven for 25-30 minutes, until the edges are slightly charred.
In a large pot, heat the remaining 15 ml of olive oil over medium heat.
Add the diced onions and minced garlic. Sauté gently until soft and golden, about 5-7 minutes.
Add the roasted tomatoes to the pot along with the chicken or vegetable broth.
Simmer for 10-15 minutes to allow the flavors to meld together.
Use an immersion blender to blend the soup until smooth, or carefully transfer the soup to a countertop blender in batches and blend until smooth.
If using, stir in the heavy cream and heat gently until warmed through.
Season with additional salt and pepper if needed.
Ladle the soup into bowls and garnish with fresh basil leaves.
Serve with crusty bread or a fresh green salad.