Preheat oven to 425 degrees. Place the cut tomatoes, garlic cloves {with skins on}, carrots, and onions on a large baking sheet. Drizzle with olive oil and sprinkle with salt and pepper.
Place in the oven and bake for 45 minutes to 1 hour. The skins should be slightly charred on the outside and tender on the inside. Remove from the oven and allow to cool for 5 minutes.
Place the tomatoes, carrots, and carrots into a blender, including all of the juices in the pan. Add the rosemary and peeled garlic cloves, and puree until smooth.
Pour the mixture into a large Dutch oven or soup pot and heat over medium heat. Add the vegetable broth*, tomato paste, and cayenne, stir to combine.
Heat the soup until heated through. Add additional salt and pepper if needed, and serve with a sprig of fresh rosemary or shaved Parmesan.
Notes
*You can add 3 cups of vegetable stock and cup of CashewMilk {or whole milk if you desire}, or use 4 cups of stock and skip the milk entirely.
For a richer flavored soup, substitute chicken stock.
I used 2 Tablespoons of fresh rosemary, but you can substitute 1 Tablespoon of dried if fresh is not available.
The cayenne powder is added for an additional layer of flavor, not to add heat. Add more if you would like a spicier soup.
I highly recommend a high-powered blender, like my Ninja for a super smooth soup. If using a regular blender, you may need to add some of the stock to the blender if it gets stuck.