Roast the vegetables

• Preheat the oven and place the halved tomatoes, quartered onion and the whole head of garlic in a baking dish.
• Drizzle with olive oil and season with salt and pepper.
• Roast until the tomatoes are softened and the garlic is jammy and sweet.

Blend the soup

• Squeeze the roasted garlic cloves out of their skins into a blender with the roasted tomatoes and onion.
• Add the oregano, red pepper flakes and smoked paprika.
• Blend until smooth, or pulse briefly if you prefer a chunkier soup.

Finish with cream

• Pour the blended soup into a saucepan and warm gently.
• Stir in the half and half (or heavy cream, coconut milk, or leave it out) and adjust the seasoning.

Serve

• Ladle the soup into bowls.
• Top with a few red pepper flakes and fresh herbs, and serve with crusty bread.