Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. Arrange the tomato wedges on the sheet, and cut the tops off the garlic bulbs. Drizzle with olive oil and sprinkle with salt. Roast for 35-40 minutes until caramelized.

In a medium Dutch oven, heat a tablespoon of extra-virgin olive oil over medium-high heat. Add the diced onion and sauté for about 1-2 minutes until translucent.

Transfer the sautéed onions, roasted tomatoes, and softened garlic cloves to a blender. Add the tomato paste and vegetable broth, then blend until smooth and creamy.

Return the blended mixture to the Dutch oven, stirring over medium heat. Add the heavy cream, salt, all-purpose seasoning blend, and smoked paprika. Bring to a gentle boil and simmer for 5-6 minutes.

Ladle the soup into bowls and top each with reserved roasted tomatoes. Serve with a grilled cheese sandwich or crusty bread.