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Cut the tomatoes in quarters then season with salt, pepper, and olive oil. Roast the tomatoes for 20-25 mins in 425 F. Roasting the tomatoes enhances the flavor of the dish.
While the tomatoes are roasting, chop your onions and garlic.
In a pot, mix 1 tbsp of neutral oil and 3 tbsp butter. Once the butter is melted, in medium heat, cook the onions for 5 minutes. Then add the garlic and thyme and cook for another 3 minutes or until fragrant.
Add the paprika and chili flakes and cook for 1 minute. Once the tomatoes are done roasting, add it to the pot. Cook for 2 minutes to infuse the flavors.
Add the chicken stock (I mixed 3 cups of water and 1 chicken bouillon cube. You can obviously use vegetable or mushroom stock if you want to keep it vegetarian.) and simmer for 5 minutes in medium heat. Remove the Thyme stems before proceeding to step 6.
Transfer everything to a blender and blend until very smooth.
Put the soup back to the pot we used earlier then add the heavy cream and basil. This is when you adjust the seasoning, I personally added a tsp of sugar because I found the soup to be too acidic. I also added a bit more salt and pepper. Enjoy with fresh grilled cheese sandwiches.