Preheat your oven to 400°F (200°C). Cut tomatoes in half and place them cut-side up on a baking sheet alongside whole garlic bulbs. Drizzle with olive oil, sprinkle with salt and pepper. Roast for 25–30 minutes until blistered and caramelized.

Heat 2 tablespoons of olive oil in a Dutch oven over medium heat. Add 1 chopped onion and sauté for 5–7 minutes until translucent and fragrant.

Squeeze roasted garlic cloves into a blender with the sautéed onions, tomato paste, and vegetable stock. Blend until smooth.

Return the blended mixture to the Dutch oven, stir in heavy cream (or coconut cream for vegan), add salt, 'On Everything' blend, and smoked paprika. Bring to a boil, then simmer for 10–15 minutes.

Ladle soup into bowls, garnishing with reserved roasted tomatoes. Serve with grilled cheese sandwiches if desired.