Preheat your oven to 400°F (200°C).

Prepare your fresh produce by cutting the large tomatoes into quarters, roughly dicing the onion, and peeling the garlic cloves.

Spread the tomato quarters, diced onion, peeled garlic, and fresh basil leaves is a large baking dish.

Drizzle everything generously with the olive oil, then season uniformly with the salt, black pepper, and red pepper flakes. Toss the ingredients gently using tongs or your hands to ensure every piece is well coated.

Slide the baking dish into the oven and roast for 25 to 30 minutes.

The vegetables are ready when the tomatoes have softened and look slightly charred.

Carefully transfer the hot roasted vegetables, crispy basil, and all the savory juices from the baking sheet into a high-speed blender or a deep soup pot if using an imersion blender.

Puree the mixture thoroughly until completely smooth and velvety.

Pour the smooth vegetable base into a large Dutch oven over medium-low heat.

Stir in the vegetable broth, heavy cream, and paprika until the color is vibrant and uniform.

Let the soup warm gently for 5 to 10 minutes, keeping the heat low so the liquid warms through without boiling.

Taste and adjust with a pinch extra seasoning if desired, then ladle into warm bowls.