Preheat your oven to 400°F (200°C). Spread tomatoes, cut into wedges, and whole garlic bulbs on a baking sheet. Drizzle with olive oil and sprinkle salt. Roast for 35-40 minutes until caramelized and golden.

While roasting, heat olive oil in a Dutch oven over medium-high heat. Add diced onions and cook for 1-2 minutes until translucent.

Once roasted, squeeze garlic from skins and combine with roasted tomatoes, sautéed onions, tomato paste, and vegetable broth in a blender. Blend until smooth.

Pour the mixture back into the Dutch oven, stir in heavy cream, sea salt, seasoning blend, and smoked paprika. Bring to a gentle boil, then simmer uncovered for 5-6 minutes.

Taste and adjust seasoning. Ladle soup into bowls, garnishing with reserved roasted tomatoes if desired. Enjoy with grilled cheese or crusty bread.