Preheat oven to 450, and place quartered tomatoes onto a baking sheet lined with parchment paper. Season tomatoes with salt and pepper and place in the oven until the tomatoes start to turn slightly charred. Around 30 mins.
Once the tomatoes are done cooking, place a medium sized pot over medium heat and pour in 2 tbs of olive oil. Add in the diced onion, and minced garlic. Stir constantly as you don't want the garlic to brown. After 2 minutes add in the roasted tomatoes and stir.
Pour in the stock and add the basil, chilli flakes, butter, salt, and pepper. Stir and allow the mixture to simmer for about 5 minutes.
Carefully pour mixture into a blender and blend on low for 30 seconds and then increase the speed slowly . Once smooth pour back into the pot and turn temperature to low. If using a handheld immersion blender, blend in pot until smooth.
Once soup is blended and back in the pot, stir in the cream. Taste and adjust seasoning as needed.
To serve, drizzle on 1 tsp of olive oil, 1 tsp of cream, and fresh basil. A side grilled cheese sandwich wouldn't hurt either. Enjoy!
