Preheat your oven to 400°F (200°C). Spread the cherry tomatoes on a baking sheet, drizzle with olive oil, and sprinkle with smoked paprika. Toss gently to coat the tomatoes evenly.
Roast the tomatoes in the oven until they are blistered and starting to char slightly, about 25-30 minutes. The skins will crack and release their aroma, turning deep red and fragrant.
While the tomatoes are roasting, heat a tablespoon of olive oil in a large saucepan over medium heat. Add the minced garlic and sauté until golden and fragrant, about 1 minute.
Add the roasted cherry tomatoes to the saucepan, including any juices and charred bits for extra flavor. Stir to combine and cook for a minute to meld the flavors.
Add the honey, balsamic vinegar, and half of the chopped basil to the saucepan. Stir well, then pour in the vegetable broth. Bring to a gentle simmer, and cook for 10 minutes, stirring occasionally.
Remove the soup from heat and blend until smooth using an immersion blender directly in the pot, or transfer to a blender in batches. Blend until the mixture is silky and vibrant red.
Taste and season with salt and pepper as needed. Stir in the remaining chopped basil for a fresh, herbal finish.