Preheat oven to 400˚F.

Slice off the top of the head of garlic, exposing the cloves.

Place the bell pepper (skin side up), carrots, cauliflower, tomatoes, garlic, and onion on a large sheet pan. Drizzle with olive oil and sprinkle with salt, smoked paprika, cayenne, and cumin.

Roast for 40-45 minutes, until all vegetables are fork tender.

About 10 minutes before the vegetables are done, heat the broth in a small pan or microwave.

Once the vegetables are done, add them to a blender. Squeeze out the garlic cloves from half of the head of garlic and add to the blender.

Add the hot broth and lemon juice to the blender and blend until smooth. Taste and add remaining ½ teaspoon salt if needed.

Serve hot with grilled cheese or grilled cheese croutons.

To make grilled cheese croutons, melt butter in a pan over medium low heat. Toast the bread until golden brown.

Flip one slice over, add cheese slices on the caramelized side, and top with the other slice, cooked side down.

Cover with a lid and cook until both sides are brown and crispy, and cheese is melted. Remove from heat and slice into small cubes.