Instructions:
Preheat your oven to 375°F (190°C).
Slice the Roma tomatoes in half and arrange them, along with the garlic cloves and chopped carrots, on a baking sheet lined with parchment paper.
Roast the tomatoes, garlic, and carrots in the preheated oven for about 30-40 minutes, or until the carrots are soft and the tomatoes are slightly caramelized.
In a large soup pot, heat the olive oil over medium heat. Add the diced onion and cook until soft and translucent, stirring occasionally.
Once the onion is softened, pour in the chicken broth, dried basil, dried oregano, salt, and pepper. Stir to combine.
Add the canned diced tomatoes and tomato paste to the pot, stirring well to incorporate.
Carefully transfer the oven-roasted vegetables from the baking sheet into the soup pot.
Using an immersion blender, blend the soup until smooth and creamy. Alternatively, you can transfer the soup in batches to a blender and blend until smooth, then return it to the pot.
Taste the soup and adjust the seasoning as needed. If the soup is too thick, you can add additional chicken broth until you reach your desired consistency.
Once the soup is heated through and seasoned to your liking, ladle it into bowls and serve hot.
Additional Tips:
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