1. Preheat the oven to 375 F. Spray a baking sheet or two with cooking spray. (I needed two!) Cut the tomatoes in about 1/2 inch slices and place them on the baking sheet side by side (no overlapping!) Set the onion on the baking sheet as well.
2. Sprinkle the tomatoes lightly with Red Robin Seasoning and bake for about 20 – 30 minutes or until the tomatoes look soft and cooked and the onion is soft and translucent and maybe even a little blackened on the top edges.
3. Let the roasted vegies cool for a bit, then pull the very outer skin off the onion and put the tomatoes and onion with the garlic cloves in your blender and blend till smooth. It should have the thickness somewhere between tomato sauce and tomato paste at this point.
4. Pour the tomato mixture into a soup pot and add the broth, bay leaf, rosemary and paprika, bring the pot to a boil, then reduce heat and simmer for about 15 minutes.
5. Add the half and half and cheddar cheese and reduce the heat to medium low or low and heat till the soup is hot, but not boiling. If the cheese is not mixing in properly, you might need to blend the soup again to get it smooth.
6. Add the herbs and season to taste with Red Robin Seasoning and freshly ground pepper.

Serving Suggestions:

French Onion Style:

1. Pour the hot soup into oven-safe mugs or bowls. Top with thinly sliced toasted French bread, then add some white cheddar on top of the bread. Place a thin slice of tomato on top. Bake at 350 for about 5 – 10 minutes or until the cheese is completely melted and a little bubbly. Garnish with a sprig of fresh thyme or other herb, if you like. Serve immediately.
2. 

With Grilled Cheese Croutons:

1. Make grilled cheese sandwiches using thinly sliced bread. Cut the sandwiches into crouton-sized pieces and serve the hot soup with a few croutons in the soup.