Italian roasted tomato soup recipe

Ingredients

• 2 kilograms roma tomatoes, halved
• 1 red onion, cut into wedges
• 1/4 cup olive oil
• 8 cloves garlic, bruised
• 1 1/2 tablespoon red wine vinegar
• 1 tablespoon dried oregano
• 2 teaspoons smoked paprika
• 1/2 teaspoon dried chilli flakes
• 1 1/2 litres (6 cups) vegetable stock
• 100 grams sliced prosciutto
• cherry bocconcini cheese, drained, to serve
• fresh basil leaves, to serve
• crusty bread, to serve