Connie's Healthy and Hearty Tomato Basil Soup

2 lbs of Roma Tomatoes

1 lb of Cherry Tomatoes

1 medium onion cut in chunks

6-10 cloves of garlic

3 large carrots peeled an cut in half

1/3 cup olive oil

salt and pepper

4 cuts vegetable or chicken stock

2 Tbls balsamic vinegar

1/4 to 1/2 tsps red pepper flakes

2-4 Tbs homemade basil pesto's

ROAST:  Position a rack in the center of the oven and preheat the over to 375 degrees.  Place the tomatoes, onions, garlic and carrots on one large backing sheet.  It's okay if some of the ingredients are overlapping.  Drizzle the olive oil along with a generous pinch of salt and pepper and give a good toss so it's all evenly seasoned  Place the baking tray in the oven and allow the ingredients to bake for 1 our.  Check on the ingredients around 30 minutes and give it a toss as needed.

BLEND:  Transfer the ingredients along with any juices from the baking tray to a blender and blend the veggies until they are completely smooth.  If you've got a regular blender, you may need to add a little broth to help it along.  If you have a hand blender, you can skip this step and all all the remaining ingredients into a large pot and blend there.

SOUP:  Transfer the puree into a large dutch oven over medium heat.  Add the vegetable/chicken broth and allow the soup to heat all the way through, about 5-7 minutes.  Add the balsamic vinegar and red pepper flakes.  Add two tablespoons pesto and give a taste.  Add more as desired.  Season with additional salt and pepper as desired.  Serve with cheese toast or grilled cheese sandwiches.