Preheat the oven to 200°C.

Halve the plum tomatoes. Deseed the red pepper and cut it into large pieces. Cut the onion into wedges.

Put all the tomatoes, the pepper, and the onion on a large roasting tray. Add the olive oil, smoked paprika, salt, and black pepper, then mix well.

Slice the top off the garlic bulb, place it onto some tin foil, drizzle with oil, and loosely wrap. Place it in the middle of the tray. Everything should be spaced out properly because crowding the tray will steam the tomatoes. The tomatoes should be cut side up and the pepper skin side up.

Roast for 30 minutes or until soft and slightly charred on the edges.

Melt the butter in a saucepan over medium heat. Add the tomato paste and cook for two minutes, stirring continuously, until it becomes darker and starts sticking slightly.

Scrape all the roasted vegetables and tray juices into the saucepan. Add the balsamic vinegar and fresh basil. Squeeze the soft roasted garlic into the pan and pour in 200 ml of stock. Simmer for five minutes.

Blend until completely smooth. Return it to a very low heat. Stir through the cream but do not let it boil. Taste and add more salt and black pepper if needed.

Serve with a small cream swirl, black pepper, and the remaining basil.