Preheat your oven to 400°F (200°C) and spread the halved tomatoes on a baking sheet. Drizzle with olive oil and sprinkle with a pinch of salt, then roast for about 45-50 minutes until the tomatoes are softened and bubbling, with some edges caramelized.
While the tomatoes roast, heat a small amount of olive oil in a large pot or Crockpot over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute, until it smells warm and slightly toasted.
Once the tomatoes are roasted and cool slightly, transfer them to a blender or use an immersion blender directly in the pot. Add the roasted tomatoes along with their juices, and blend until smooth and velvety.
Pour the blended mixture back into the pot, then stir in the vegetable broth. Add smoked paprika and honey, stirring well to combine. Bring the soup to a gentle simmer, allowing the flavors to meld, about 10 minutes.
Taste the soup and season with salt and pepper as desired. Adjust the seasoning until the smoky and sweet notes are well balanced and the soup has a rich, vibrant color.
Serve the soup hot, garnished with fresh herbs or a drizzle of olive oil if desired. The smooth, velvety texture coupled with the smoky-sweet flavor makes for a comforting bowl.
