Preheat oven to 400°F. Line a rimmed baking sheet with foil.
Place mini heirloom tomatoes on lined baking sheet. Cover with foil.
Slice the tops off the heads of garlic. Wrap in foil. Before sealing off the top, drizzle 1 tbsp olive oil over eat head. Seal tightly. Place garlic on top of heirloom tomatoes. Bake for 30-40 minutes.
Once tomatoes and garlic have finished roasting allow to cool still wrapped in foil.
Heat olive oil in a large stock pot and cook diced onions 3-4 minutes or until translucent.
Squeeze in roasted garlic cloves and add tomatoes (with juices), garbanzo beans, vegetable broth and herbs. Bring to a simmer and cook for 20-30 mintues.
While soup is simmering, line a rimmed baking sheet with parchment paper. Place cubed bread onto baking sheet and drizzle with olive oil. Toss to evenly coat and bake for 10 minutes. Shake croutons to ensure even toasting and bake for additional 5-10 minutes depending on size of croutons, type of bread, and cruch preferrence.
Using an emmersion blender, puree the soup until smooth. Spoon soup over finished croutons. Serve with roasted squash seed, roasted chickpeas, or a splash of coconut milk.