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

Roast in the oven for 35-40 minutes until the tomatoes are caramelized and the garlic is fragrant.

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

Blend the roasted vegetables with the sautéed onions, tomato paste, and vegetable broth until smooth.

Return the mixture to the Dutch oven, add the cream, salt, seasoning blend, and paprika. Heat gently until warm.

Simmer for 5-6 minutes, adjusting seasoning as needed.

Ladle the soup into bowls and garnish with roasted tomato pieces. Serve with a grilled cheese sandwich.