Preheat your oven to 400°F (200°C). In a large mixing bowl, toss together the ripe organic tomatoes and whole garlic bulbs with extra virgin olive oil, sea salt, and pepper until evenly coated. Spread them on a baking sheet and roast for 25–30 minutes, or until the tomatoes are blistered and the garlic is soft and golden.

While your tomatoes and garlic are roasting, heat 2 tablespoons of olive oil in a medium-sized Dutch oven over medium heat. Add the chopped onion and sauté for about 5–7 minutes until they become translucent and slightly caramelized.

Once the tomatoes and garlic are roasted to perfection, remove them from the oven and let them cool slightly. In a high-speed blender, combine the sautéed onions with the roasted tomatoes, squeezed garlic cloves, organic tomato paste, and vegetable stock. Blend until smooth.

Pour the blended mixture back into the Dutch oven over medium heat. Stir in the organic heavy cream and your All-Purpose Blend for seasoning, allowing the flavors to meld beautifully. Let the soup simmer for about 5–6 minutes.

Once thickened, taste your soup and adjust seasoning if necessary. Serve hot, garnished with reserved roasted tomatoes on top.