01 -
Preheat oven to 400°F (200°C). Arrange tomato wedges and whole garlic bulbs (tops cut off to expose cloves) on a baking sheet. Drizzle with olive oil and sprinkle with sea salt. Roast for 35-40 minutes until tomatoes are caramelized and garlic is soft and golden. Allow to cool slightly.
02 -
Heat a medium-sized dutch oven over medium-high heat and add olive oil. Once hot, add diced onions and sauté for 1-2 minutes until translucent and fragrant. Remove pot from heat.
03 -
Transfer sautéed onions, roasted tomatoes, and squeezed garlic cloves to a high-powered blender. Add tomato paste and vegetable broth. Blend on high until mixture is completely smooth. Set aside some roasted tomatoes for garnish if desired.
04 -
Pour blended mixture back into the dutch oven. Place over medium-high heat and add heavy cream, sea salt, all-purpose seasoning, and smoked paprika. Stir thoroughly. Bring to a boil for 1-2 minutes, then reduce heat to low and simmer for 5-6 minutes until thickened.
05 -
Ladle hot soup into bowls. Garnish with reserved roasted tomatoes if desired and serve alongside a grilled cheese sandwich.