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. Once oil is at temperature add in the diced onion, and minced garlic. Stir constantly as you don't want the garlic to take on any colour. After 2 minutes add in the roasted tomatoes and stir.
Next up we will pour in the stock, basil, chilli flakes, butter, salt, and pepper. Stir and allow the mixture to come up to a simmer. After the mixture simmers for about 5 minutes it's time to blend. Carefully pour mixture into a blender and blend on low for 30 seconds and then increase the speed carefully. 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!
