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Heat oven to 230°C. Quarter the tomatoes (or halve them, if they are small) and arrange them cut-side-up on a baking sheet. Drizzle evenly with 2 tablespoons of the olive oil and season with a few pinches of salt and black pepper. Bake for 30 to 40 minutes or until softened, then transfer baking sheet to a wire rack.
Meanwhile, heat the remaining 1 tablespoon of olive oil in a large stockpot over medium-high heat. Add the onion and sauté for 5 minutes, stirring occasionally. Add the garlic, smoked paprika and crushed red pepper flakes and sauté for 2 more minutes, stirring frequently.
Add the broth, basil, and the roasted tomatoes (once they are ready) with their juices and stir to combine.
Using a handheld immersion blender (or see instructions below for using a traditional blender), purée the soup until it reaches your desired texture.
Taste the soup and season with extra salt, pepper, and/or smoked paprika as needed.
Serve warm, garnished with any extra toppings you would like, and enjoy!