In a medium size dutch oven over medium-high heat, add the butter and olive oil. Once heated, add minced roasted garlic and sauté until translucent + fragrant, about 1-2 minutes. Add the chopped green onions, carrots and celery, cooking until tender, about 5-6 minutes. Add the chopped thyme, dried parsley, basil, oregano, smoked paprika, black pepper, and salt, stirring it together with the sautéed veggies. Add in the flour and tomato paste, stirring until combined.