Cut the large tomatoes in half and gently squeeze to remove most of the seed and juice.
Soak the anchovy in warm water to soften and remove excess salt.
When softened, peel the filets from the bones and chop one finely for the soup.
Heat a suitable pot over medium heat and add the olive oil.
Add the garlic, anchovy and chili flakes and sauté for aroma.
Add the onions and cook, stirring regularly, until the onions become soft and brown.
Add the tomatoes, bring to a simmer and reduce the heat.
Stir regularly until the tomatoes completely break down.
At the same time, toss the cherry tomatoes in the virgin olive oil, season them with salt and pepper, and then roast in a hot oven on a baking sheet until they begin to burst open then add them to the pot.
When the tomatoes have completely broken down, add the basil and stir into the soup.
Puree the soup in a blender and then strain through a fine sieve to remove seeds, skin, etc.
Finally, season to taste with salt and pepper and finish with a touch more virgin olive oil to smooth the texture.
Prepare the garlic cream by combining the garlic and cream in a small pot and bringing to a boil.
Reduce the heat and simmer until the cream is reduced in volume to about 1/3 of original volume and the garlic cloves are very soft.
Remove from the heat and strain through a small fine sieve, forcing the cloves of garlic through with a spoon or spatula.
Stir in the Parmesan cheese and season to taste with salt and pepper.
To serve, heat the soup and ladle into four warm bowls.
Drizzle the garlic cream over the soup in a decorative pattern and sprinkle a bit of Parmesan cheese over the top.