Preheat your oven to 200°C (180°C fan). Arrange the halved tomatoes and garlic cloves on a large baking tray, cut sides up. Drizzle with 1 tablespoon of olive oil and season with salt and pepper. Roast for 30–35 minutes, until the tomatoes are softened and their edges begin to char. You'll know they're ready when the kitchen smells intensely sweet and the tomato skins have wrinkled and blistered.

While the tomatoes roast, prepare the base. Heat the remaining 1 tablespoon of olive oil in a large, heavy-bottomed saucepan over a medium heat. Add the onion, celery, and carrot. Cook for 8–10 minutes, stirring occasionally, until the vegetables are soft and translucent. The onion should look golden at the edges, and the carrot should yield easily when pressed with a spoon.

Add the tomato purée and sugar. Stir the purée into the softened vegetables and cook for 2 minutes. This step deepens the colour to a rich brick red and concentrates the savoury flavour. The sugar balances the tomatoes' acidity without making the soup taste sweet.

Remove the roasted tomatoes from the oven. Squeeze the garlic cloves out of their skins — they should be soft and buttery. Add the roasted tomatoes and garlic to the saucepan. The tomatoes will release a little juice; scrape all of that into the pan too.

Pour in the stock. Add the stock, bring to a gentle boil, then reduce the heat to low. Simmer uncovered for 20 minutes. The liquid will reduce slightly and the flavours will meld. The soup should smell deeply savoury at this point, with the brightness of the tomatoes still coming through.

Blend until silky. Use a stick blender directly in the pot, or transfer the soup in batches to a blender. Blend until completely smooth. The texture should be velvety, with no visible bits of skin or seeds. If using a blender, be careful not to fill it more than halfway, and cover the lid with a tea towel to avoid splashes.

Finish with cream and adjust seasoning. Stir in the double cream or crème fraîche. Taste and adjust salt and pepper. The soup should look a pale, elegant orange and have a glossy sheen on the surface.

Serve with style. Ladle the soup into warm shallow bowls. Add a swirl of extra cream, a drizzle of olive oil, and a few basil leaves. Top with Parmesan shavings if using. Serve immediately, with crusty bread or a side of your choice.