Charred Tomato Soup with Cheesy Garlic Bread

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2 pounds red tomatoes (about 6), cored and halved

1 tablespoon extra-virgin olive oil

Kosher salt and freshly ground pepper

6 slices applewood-smoked thick-cut bacon, chopped

1 white onion, sliced

6 cloves garlic (3 smashed, 3 finely grated)

2 tablespoons tomato paste

1 large sprig basil, plus torn leaves, for topping

4 tablespoons unsalted butter, at room temperature

6 tablespoons grated Parmesan cheese

1/2 loaf soft Italian or French bread, split lengthwise

2 tablespoons heavy cream, plus more for drizzling