Preheat oven to 450 F.
In a large soup pot, heat 1 tablespoon of olive oil over medium-low heat. Add onions and sauté until translucent. Add tomato paste and stirring constantly, cook for 2 to 3 minutes. Add juice from stewed tomatoes, crushed tomatoes and chicken broth. Cover and lower heat to simmer.
In a roasting pan, add halved whole stewed tomatoes and chopped red pepper. Drizzle remaining olive oil over vegetables. Sprinkle minced garlic over top of vegetables. Drizzle with vinegar. Toss mixture to thoroughly coat all pieces. Roast in preheated oven 20 to 30 minutes.
Remove roasted vegetables from oven and add to simmering tomato mixture. Add basil paste and stir to combine. Using an immersion blender, puree soup until smooth. If desired, puree with blender working in batches.
Let simmer 10 to 15 minutes uncovered.
Stir in cream and cheese just before serving. Serve hot. Makes 4 to 6 servings.