Preheat the Oven:

• Preheat the oven to 400°F (200°C).

• Line a baking sheet with parchment paper.

Prepare the Tomatoes:

• Arrange the halved tomatoes on the baking sheet, cut side up.

• Drizzle with olive oil and sprinkle with salt, pepper, and dried oregano.

Roast the Tomatoes:

• Roast for 25-30 minutes, or until the tomatoes are soft, caramelized, and slightly charred around the edges.

• Remove from the oven and set aside.

Heat the Oil and Butter:

• In a large pot or Dutch oven, heat olive oil and butter over medium heat.

Sauté the Onions and Garlic:

• Add the onions and garlic and sauté for 5-6 minutes until softened and fragrant.

• Add red pepper flakes (if using) for a subtle kick.

Add the Tomato Paste:

• Stir in the tomato paste and cook for 2 minutes to caramelize and deepen the flavor.

Add the Roasted Tomatoes:

• Add the roasted tomatoes and their juices to the pot.

• Pour in the broth and balsamic vinegar and bring to a simmer.

• Simmer for 15 minutes to blend the flavors.

Blend the Soup:

• Remove the soup from heat.

• Using an immersion blender, blend the soup until smooth and creamy.

• Alternatively, transfer to a stand blender and blend in batches.

Add the Cream and Basil:

• Return the soup to the pot and stir in the heavy cream and chopped basil.

• Simmer for an additional 5 minutes, then taste and adjust seasoning.

Ladle the Soup:

• Divide the soup among serving bowls.

Garnish:

• Garnish with fresh basil leaves, a drizzle of cream or olive oil, and grated Parmesan cheese.

Serve Immediately:

• Serve hot with crusty bread or a grilled cheese sandwich for a complete meal.