First things first! Preheat your oven to 400°F (200°C). This heat is essential for roasting your tomatoes and vegetables to perfection.

In a large bowl, toss the cherry or plum tomatoes (feel free to mix varieties for depth). Add the chopped shallot or onion, and sprinkle on the olive oil. A good pinch of salt here will help develop the flavors. I usually like to drizzle a bit more olive oil over the veggies. Don’t skimp on the good stuff—this is what brings everything together.

Spread the tomatoes and shallots on a baking sheet. Space them out evenly, allowing room for the air to flow around them. Roast in your preheated oven for about 30 to 40 minutes. You'll know they are done when they are blistered and caramelized. The aroma? Oh, it’s heavenly.

While the tomatoes roast, heat the remaining olive oil in a large pot over medium heat. Add the minced garlic and sauté it for about 1 minute. You want it fragrant but not burnt. Trust me, burnt garlic is a party crasher in this dish.

Once your tomatoes are out of the oven, let them cool slightly. Then, transfer them and all the juices into the pot with garlic. Pour in the vegetable stock, and add the smoked paprika, crushed red chili flakes, and a pinch of salt and pepper. The stock will help create a velvety texture.

Bring the mixture to a gentle simmer. Let it bubble away for around 15 minutes. This allows all the flavors to come together beautifully. Stir occasionally to make sure nothing sticks to the bottom.

After simmering, remove the pot from the heat. It’s blending time! Use an immersion blender for ease, or transfer the mixture in batches to a traditional blender. Blend until smooth and creamy. If you enjoy a chunkier texture, blend just half of it. It’s all about preference!

Return the soup to the pot if you used a traditional blender. Stir in the torn basil, balsamic vinegar, and dried oregano (if using). Taste it. Adjust the seasoning with salt and pepper as needed. Serve it hot, drizzled with olive oil or a dollop of cream for added goodness.