Preheat your oven to 400°F (200°C). Cut tomatoes into wedges and slice tops off garlic bulbs. Arrange on a baking sheet, drizzle with olive oil, and sprinkle with sea salt.

Roast the vegetables in the oven for 35–40 minutes until tomatoes are caramelized and garlic is golden.

In a Dutch oven, heat olive oil over medium heat. Add diced onion and sauté for 1–2 minutes until translucent.

Remove roasted garlic, let it cool slightly, then squeeze out of skins. In a blender, combine sautéed onions with roasted tomatoes, garlic, tomato paste, and vegetable broth. Blend until smooth.

Pour the blended mixture back into the Dutch oven and heat over medium-high. Once bubbling, stir in heavy cream, seasoning blend, and smoked paprika.

Allow to boil gently for 1–2 minutes, then lower heat and let simmer for 5–6 minutes.

Taste and adjust seasoning as needed. Ladle soup into bowls and garnish with reserved roasted tomatoes.

Serve hot with grilled cheese sandwiches for dipping.