Creamy Roasted Tomato Soup

Heat oven to 400 degrees. Place tomatoes, onion, garlic and carrots into a high sided, metal 9x13” pan.

Sprinkle veggies with pepper, salt, basil and oregano. Pour balsamic vinegar and olive oil over the vegetables. Toss well to coat every vegetable piece with oil and spices.

Put in the oven and roast for 30 minutes. Remove veggies from the oven. Toss the vegetables in the pan and add the broth.

Roast 20 mins. more, or until carrots are tender. Remove from the oven and allow the veggies to cool for 10-15 mins.

Carefully pour the contents of the pan into a blender. Puree the mixture until smooth. Heat and enjoy!