In a baking tray over parchment paper, drizzle olive oil over the tomatoes and garlic, season well with salt and crushed pepper powder and roast this for 25 minutes. 15 mins in, add the shallots to the roasting dish.
Once cooked, take the tray out and and dump 2/3 tomatoes in a bowl. Then, take 4 cloves of cooked garlic, peel and dump them into the bowl as well. Now smash them together, throw in half the basil and set aside to let cool.
Meanwhile, blitz the remaining cooled tomatoes, cooked and peeled garlic and all its juices along with the broth.
Fry the chorizo for around 5 minutes, transfer the blitzed liquid to the pot of frying chorizo (watch out for the splutter), stir in the cooking cream and heat through for around 10 minutes. It will be a thick soup.
Lastly, mix in the smashed goodness, season to taste and take off the heat.
Serve in soup bowls, with grated parmesan and the remaining basil on top.