Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius).
Add the halved tomatoes to a large baking sheet, cut sides up. Drizzle with the olive oil and sprinkle with the sea salt.
Roast for 45 minutes at 400 degrees Fahrenheit (200 degrees Celsius).
In a large pot over medium heat, heat the olive oil and then add the garlic, onion, salt and dried basil, cooking until the onions are soft and the mixture is fragrant.
Add the roasted tomatoes after they're removed from the oven, along with all their juices.
Break up the tomatoes and stir them together with the onion mixture.
Stir in the vegetable stock and let the soup simmer for about 10-15 minutes, stirring occasionally.
Add the evaporated milk, half and half, coconut milk OR oat cream (whatever dairy or dairy-alternative you choose!), and blend until smooth.
Using an immersion blender is convenient, however for the best, smoothest results use a high-powered blender. This will yield an ultra-smooth soup.
Serve with a drizzle of cream (or cream alternative) and freshly chopped basil.