Preheat your oven to 400°F (200°C). Arrange wedges of ripe tomatoes and whole garlic bulbs on a baking sheet. Drizzle with olive oil and sprinkle with salt. Roast for 35-40 minutes until caramelized.

While the tomatoes and garlic roast, heat olive oil in a medium pot over medium-high heat. Add diced onions and sauté for 1-2 minutes until translucent.

Once roasted, let the tomatoes and garlic cool slightly. Transfer them to a blender with sautéed onions, tomato paste, and vegetable broth. Blend until smooth and creamy.

Return the blended mixture to the pot. Stir in heavy cream, sea salt, seasoning blend, and smoked paprika. Bring to a gentle boil, then reduce heat and simmer for 5-6 minutes.

Ladle into bowls, top with reserved roasted tomatoes if using, and serve with grilled cheese sandwich.