Preheat oven to 450 degrees.

TO ROAST TOMATOES: I roast tomatoes in bulk and keep them in my freezer. So I just thaw mine when I need them. If you do not, lightly oil a sheet pan (or 2 if needed). Cut in half and core all tomatoes and place them cut side down on the sheet pan. Place pan(s) in the oven and roast until the skins are black and bubbly. About 30 minutes. Remove from oven and allow them to cool until you can comfortable pinch the skins off of the tomatoes. The skins will pull off easily. Discard the skins. Drain of the water that cooked out of the vegetables while roasting. Either discard or reserve for a different use.

In a large Dutch oven or stock pot, heat olive oil over medium heat. When the oil is shimmering but not smoking, add diced onions and grated carrots. (I just grate my carrots on a box grater.) Add salt and pepper to taste and allow the vegetables to cook until the onions are translucent and the carrots begin to soften, about 8 minutes. Add garlic and allow to cook until fragrant, about 1 minute. Stir frequently to prevent garlic from burning.

Add tomatoes and broth to the stock pot. Pulling apart the tomatoes with your hands as you add them to the pot. Add basil and thyme. (I prefer the taste of fresh herbs but have never let their absence stop me from cooking!) Stir well to combine. Allow the soup to cook for 25-30 minutes for all of the vegetables to soften and flavors to combine.

Using an immersion blender, puree the soup to your desired consistency. We like ours to remain a little chunky but if puree to smooth if that is your preference. Taste and adjust salt and pepper. Serve hot with fresh parsley for garnish!

This soup freezes incredibly well. We usually eat it for dinner when I make it then freeze the remainder in 2-3 serving portions for quick lunches during the week. Thaw in the refrigerator overnight and reheat when you need it!