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Add 12 tomatoes (2.5 lbs) rinsed and quartered, 2 chopped onions, and 4 garlic bulbs with tops removed to a baking tray
Coat with basil, olive oil, balsamic vinegar, salt, pepper, and smoked paprika
Bake at 400°F for 40 minutes
Set tray aside to cool slightly then press garlic bulbs into the mixture
Transfer everything from the baking tray including the juice into a blender
Blend for 5 minutes or until desired consistency is reached
Optionally strain the mixture if you can still see seeds or stems
Add the blended soup into a large pot and place on simmer
Add ½ cup balsamic vinegar, 4 tbsp brown sugar, ½ tbsp salt, 1 tbsp oregano, 1 tbsp basil, 1 tbsp black pepper, 1 tsp onion powder, and 1 tsp garlic powder to the pot
Stir in 2 cups heavy cream for a creamy bisque
Taste soup and adjust the acid or sugar to your liking
Simmer on low for several hours to get the best flavor
Serve with your favorite grilled cheese