For the soup:

1. Heat oven to 425. Wipe a roasting pan with a little olive oil. (I splash it on the pan and then use a tomato half to wipe it around.) Place all the tomatoes cut side up. Splash tops with a bit more olive oil. Season with salt and pepper. Roast for 45 minutes to an hour, watching carefully so they don’t burn. You can store the roasted tomatoes in the fridge for a couple days if you don’t want to make the soup immediately.
2. While the tomatoes are roasting, whirl the garlic cloves in a food processor. Add the onions and pulse until the onions are coarsely chopped. Do not over process or you will get onion juice.
3. Put 2 T olive oil in a dutch oven or other large heavy-bottomed pot on medium high heat. Add onions and garlic mixture, Spanish paprika and crushed red chili flakes. Sauté until onions soften and they begin to color, about 20 minutes, stirring frequently.
4. When tomatoes are done, remove from oven and put in a blender or food processor, along with the onion mixture and a cup of chicken stock. Whirl until smooth. You will likely need to do this in batches, depending on the size of your blender. Don’t fill the blender to more than 75% of capacity.
5. Return the puréed tomato and onion mixture to the pot along with chicken stock, to your desired consistency. Add bay leaves. Bring to a boil. Reduce heat to medium low for about 30 -45 minutes. Season with salt and pepper. Stir in optional cream and miso, taste and adjust seasonings if needed. Remove from heat.
6. Serve the soup in individual bowls. Scatter a few croutons over the top of the soup, layer on crumbled goat cheese and a few thinly sliced basil strips.

For the croutons:

1. While the soup is simmering make the croutons. Heat the oven to 400 degrees. Slice the baguette into 1″ cubes. Place on a sheet pan, sprinkle the olive oil over the croutons and toss with your hands. Sprinkle the garlic powder and salt over the croutons and toss again.
2. Bake until golden and crispy, approximately 8 minutes, turning after 4 minutes. Keep an eagle eye on the croutons to make sure they don’t burn.