Heat the olive oil in a large skillet on medium low heat. Add the onion and allow to cook until fully soft and fragrant, 10-15 minutes. Near the end of the cook time, sprinkle the minced garlic into the skillet and cook for a few more minutes.
In a crock pot, add the cooked onions and garlic with the tomatoes, chicken broth, paprika, basil, and desired amount of salt and pepper (you can adjust this later).
Cook on low for 5-6 hours. Use an immersion blender to puree the soup, or you can carefully transfer batches of the soup to a blender.
Stir in the half and half to soup and serve hot with grated Parmesan (optional)