Tomato Carrot Soup

0 Roast the veggies. Preheat the oven to 425. Place tomatoes on one half of the sheet pan and add carrots, garlic and onions to other side. Toss everything with olive oil and salt. Bake for 25-30 minutes.
1 Combine roasted veggies with the rest of the ingredients. Scrape all the oven roasted tomatoes, carrots, onions, and garlic into a large pot. Add in broth and olive oil. Puree the mixture until it is a smooth but somewhat chunky consistency.
2 Bring to a boil. Bring the soup to a boil then reduce heat to a simmer. Allow to simmer for about 3-5 minutes. It will thicken as it simmers. For a smoother soup, add a little bit of water and then use an immersion blender to further puree the soup.
3 Serve & enjoy! Garnish tomato carrot soup with fresh basil red pepper flakes. Enjoy with warm crusty bread.