Preheat your oven to 400°F (200°C). Cut the ripe organic tomatoes into wedges and place them on a baking sheet with the garlic bulbs intact, drizzling everything with olive oil. Roast for about 25-30 minutes.

While the vegetables are roasting, heat a tablespoon of extra virgin olive oil in a Dutch oven over medium heat. Add the chopped onions and sauté for 1-2 minutes until translucent.

Once the tomatoes and garlic are roasted, allow them to cool slightly before removing the garlic from its skin. In a blender, combine the roasted tomatoes, the squeezed garlic, sautéed onions, tomato paste, and vegetable stock. Blend until smooth.

Pour the blended mixture back into the Dutch oven. Stir in the organic heavy cream, sea salt, all-purpose blend, and smoked paprika. Bring to a gentle boil, then reduce to low and simmer for 5-6 minutes.

After simmering, taste your soup and adjust seasoning if needed. Ladle the warm soup into bowls and serve alongside a grilled cheese sandwich.