Preheat the oven to 220°C/425°F (200°C fan-forced). Place the halved tomatoes and unpeeled garlic cloves on a baking tray. Drizzle with olive oil, sprinkle with smoked paprika (if using), salt, and pepper. Toss to coat, ensuring the cut faces of the tomatoes are well coated. Arrange tomatoes cut face up.

Roast for 40 to 45 minutes, or until the tomatoes are softened and slightly charred.

Heat 1 tbsp olive oil in a large pot over medium-high heat. Sauté the minced garlic and diced onion for 3 minutes, until the onion is translucent.

Remove the roasted garlic cloves from the tray. Squeeze the softened garlic flesh into the pot. Add the roasted tomatoes and their juices to the pot. Pour in the vegetable stock.

Use a stick blender to blitz the soup until smooth. Alternatively, transfer to a food processor or blender and process until smooth.