Begin by roasting the tomatoes and garlic. Preheat your oven to 400°F (200°C). Arrange the tomato wedges and whole garlic bulbs (cut the tops off to expose the cloves) on a baking sheet. Drizzle lightly with olive oil and sprinkle with a pinch of sea salt. Roast for about 35-40 minutes, or until the tomatoes are nicely caramelized and the garlic is soft and golden. Allow to cool slightly before handling. I always love how roasting really intensifies the sweetness of the tomatoes.

Heat a medium-sized dutch oven pot over medium-high heat and add the olive oil. Once the oil is hot, add the diced onions and sauté for 1-2 minutes, until they become translucent and fragrant. Remove the pot from the heat. Sautéing the onions first adds a wonderful depth of flavor to the soup.

Transfer the sautéed onions from Step 2, roasted tomatoes, and squeeze the soft garlic cloves out of their skins into a high-powered blender. Add the tomato paste and vegetable broth. Blend on high speed until the mixture is very smooth and fully broken down. If you want to reserve some of the roasted tomatoes for garnishing later, you can set a small amount aside at this point.

Pour the blended tomato mixture back into the same dutch oven or pot. Place over medium-high heat and add the heavy cream, sea salt, all-purpose seasoning blend, and smoked paprika. Stir to combine thoroughly. Bring to a boil for 1-2 minutes, then reduce the heat to low and let the soup simmer for another 5-6 minutes, allowing it to thicken and the flavors to meld beautifully. Personally, I like to taste and adjust the salt at this point to get the seasoning just right.

Remove the soup from heat and ladle immediately into bowls. Top each serving with the reserved roasted tomatoes from Step 1 for a pop of roasted flavor, and serve alongside a grilled cheese sandwich. Bon Appétit! I find that a side of grilled cheese really turns this into the ultimate comfort meal.