Method

• 1.
  Preheat the oven to 220°C/200°C fan-forced. Place the roma tomatoes and unpeeled garlic cloves on a baking tray. Drizzle with 2 tbs olive oil and season with a pinch of fine salt and freshly ground black pepper. Toss to coat well. Arrange tomatoes cut-side up and bake for 40 minutes until softened and slightly charred.
• 2.
  On a separate tray place cherry tomatoes cut-side up and bake for 20 minutes until slightly caramelised. Set aside until ready to serve.
• 3.
  Heat the remaining 1 tbs oil in a large saucepan over medium-high heat. Add the onion and cook, stirring occasionally, for 5 minutes or until softened. Add the smoked paprika and chilli and cook, stirring frequently, for a further 1 minute or until fragrant. Add stock, stir to combine and bring to a simmer.
• 4.
  Separate the garlic from the roast roma tomatoes. Squeeze the garlic flesh into the soup, discarding skin. Add roma tomatoes and all of the roasting juices. Using a stick blender, whiz the soup until smooth. Bring to a simmer over low heat and simmer for 10 minutes. Stir in cream, if using, and season with salt flakes and freshly ground black pepper. Set aside, covered, to keep warm.
• 5.
  Meanwhile, heat a medium frypan over medium-high heat. Add the sausage and cook, stirring occasionally, for 4-5 minutes until crispy. Set aside.
• 6.
  Divide soup among bowls and top with the sausage and roasted cherry tomatoes. Scatter with basil leaves and serve with toasted sourdough alongside.