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

While roasting, heat olive oil in a Dutch oven. Sauté diced onion for 1-2 minutes until translucent.

Squeeze roasted garlic into a blender, add sautéed onions, roasted tomatoes, tomato paste, and vegetable broth. Blend until smooth.

Return the mixture to the Dutch oven, stir in cream, sea salt, seasoning, and smoked paprika. Bring to a boil, then simmer for 5-6 minutes.

Ladle soup into bowls, top with reserved roasted tomatoes if desired, and serve with grilled cheese sandwiches.