Preheat your oven to 400°F (200°C). On a baking sheet, arrange your ripe organic tomatoes and two whole garlic bulbs, drizzled with extra virgin olive oil. Roast them in the oven for 30–35 minutes, or until the tomatoes are blistered and caramelized, and the garlic has softened.

While the tomatoes and garlic are roasting, heat a dutch oven over medium heat and add one tablespoon of olive oil. Toss in the chopped onion and sauté for about 5 minutes until softened and translucent, stirring frequently.

Once the tomatoes and garlic are done roasting, let them cool slightly. Carefully squeeze the softened garlic from its skin into a blender, then add the roasted tomatoes, sautéed onions, four tablespoons of tomato paste, and two cups of organic vegetable stock. Puree the mixture until silky smooth.

Pour the blended mixture back into the dutch oven and place it over medium heat. Stir in one and a half cups of organic heavy cream, one teaspoon of sea salt, your seasoning blend, and half a teaspoon of smoked paprika. Bring the soup to a gentle boil, then reduce heat and let it simmer for 5–6 minutes until thickened.

Once thickened, ladle your Creamy Roasted Garlic Tomato Soup into warm bowls. For an added touch, garnish with a few roasted tomatoes from the baking sheet. Serve immediately.