Roasted tomato soup

5 lb Roma (plum) tomatoes
1 medium brown onion
One garlic bulb
1/2 cup baby carrots, shredded
2 tbsp. olive oil
3 cups organic, free range fat-free chicken broth
1 cup fat free 1/2 and 1/2
1/2 tsp. Crushed red pepper
Fresh basil

Half and seed the tomatoes, and place cut-side up on a cookie sheet. Broil on low for 20-30 minutes until wilted and tops are browned. Allow to cool, and peel. While they are cooling, peel the garlic and onion, and sautee garlic, onion and carrots in olive oil in a 4 quart pot. Add tomatoes and broth to sautee, then bring to a boil. Add basil and red pepper, then allow to boil 1-2 more minutes. Take off the stove and allow to cool somewhat before pouring into a blender 1/2 at a time. If it is too hot, the released steam will push the top off of the blender! Once the entire mixture has been blended, return it to the pot and bring to a simmer. Add 1/2 and 1/2 and stir until fully blended. Warm until time to serve. Refrigerate leftovers.