Preheat your oven to 400°F (200°C). Slice tomatoes in half and arrange cut-side up on a baking sheet. Add whole garlic bulbs, drizzle with olive oil, and sprinkle with sea salt. Roast for 25–30 minutes until tomatoes blister and garlic is soft.

While roasting, heat olive oil in a Dutch oven over medium heat. Add chopped onion and sauté for 5–7 minutes until translucent and aromatic.

Once roasted, squeeze garlic out of skins and combine with onions, roasted tomatoes, tomato paste, and vegetable stock in a blender. Blend until smooth.

Return the mixture to the Dutch oven, stir in heavy cream, sea salt, On Everything All-Purpose Blend, and smoked paprika. Bring to a gentle boil, then simmer for 5–6 minutes.

Ladle soup into warm bowls, adding extra roasted tomatoes on top if desired. Serve with a grilled cheese sandwich.