Preheat the oven to 400°F (200°C). Arrange fennel wedges, onion wedges, cherry tomatoes, and whole garlic cloves on a rimmed baking sheet in a single layer.

Drizzle with olive oil and balsamic, then sprinkle over smoked paprika, coriander or cumin, chili flakes (if using), salt, and black pepper. Toss everything together, then spread into a single layer.

Roast for 25 minutes, flipping fennel and onions once. The vegetables should be tender and golden, and tomatoes jammy.

While vegetables roast, add canned tomatoes and 1½ cups stock to a large pot. Simmer for about 10 minutes, stirring occasionally.

Squeeze garlic from skins and add all roasted vegetables and pan juices to the pot. Add orange zest and juice. Blend until smooth, adding remaining stock as needed.

Return blended soup to the pot, stir in coconut cream if using, and simmer gently for 5–10 minutes. Adjust seasoning to taste.

Serve hot in bowls topped with croutons, extra orange zest, and fennel fronds. Drizzle with olive oil before serving.