1. Roast the tomatoes and garlic according to the herb roasted tomatoes method.
2. Heat olive oil in a medium Dutch oven over medium-high heat.
3. Add chopped onion and sauté until translucent and fragrant, about 1-2 minutes.
4. Transfer sautéed onion to a high-powered blender.
5. Add roasted tomatoes, squeezed garlic from bulbs, tomato paste, and vegetable stock to the blender.
6. Blend on high until smooth and fully combined; reserve some roasted tomato pieces for garnish.
7. Return blended mixture to the Dutch oven over medium-high heat.
8. Stir in heavy cream, sea salt, On Everything All-Purpose Blend, and smoked paprika until well combined.
9. Bring to a gentle boil and cook for 1-2 minutes.
10. Reduce heat to low and simmer for 5-6 minutes until soup thickens.
11. Remove from heat, ladle into bowls, garnish with reserved roasted tomatoes.
12. Serve alongside grilled cheese sandwich if desired.