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, then evenly sprinkle with the 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 over medium heat or in the microwave until hot.

Once the vegetables are done, add them to a blender. Squeeze out the garlic cloves from ½ of the head of garlic.

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 bread in the pan until golden brown, then flip one piece over and add cheese slices.

Place the other slice, cooked side down, on top of the cheese. Cover with a lid.

Cook until the bottom is brown and crispy, then flip again and cook until the other side is brown and crispy, and cheese is melted.

Remove from heat and slice into small cubes.