On a baking sheet, toss halved grape tomatoes with 2 tbsp EVOO, salt, and pepper. Bake for 25 minutes.
In a large pot, saute onion, carrot, and celery in remaining 2 tbsp EVOO on medium-high heat for five minutes. Add garlic, smoked paprika, pepper flakes, and sugar. Saute for 3 more minutes.
Add white wine to deglaze pot and let reduce for 3 minutes.
Add chopped tomatoes, roasted grape tomatoes, and salt and pepper. Cook for 25 minutes on low.
Add heavy cream and most of chopped basil, reserving some for garnish.
Garnish with remaining basil and serve with grilled cheese. Enjoy!
Recipe by Chef Times Two at https://www.cheftimestwo.com/tomato-basil-bisque/