Roasted Tomato & Carrot Soup

1. Preheat oven to 425°F. Wash and core the tomatoes. Cut the tomatoes in half from side to side and remove the seeds.
2. Place tomatoes on one half of a sheet pan, cut side up. Then add carrots, garlic, and onions to the other side of the sheet pan.
3. Drizzle everything with olive oil. Sprinkle with salt and pepper.
4. Roast for about 30-35 minutes.
5. Scrape all the oven roasted tomatoes, carrots, onions, garlic, broth, and olive oil into a food processor or high-speed blender.
6. Puree the mixture until it is of a chunky consistency.
7. Add the mixture to a large pot and bring to a boil, then reduce to a simmer for about 3-5 minutes. The soup will get thicker and more concentrated in flavor.

NOTE: For a smoother soup, use an immersion blender to further puree the soup for a silky texture!! If you want a thinner soup, add 1/2-1 cup more broth.