2 pounds tomatoes, halved
1 onion, diced
2 large carrots, diced
4 cloves garlic, minced
4 cups vegetable stock
Olive oil
Non-dairy butter
Salt and pepper

Preheat the oven to 400°F.

Place tomatoes on a roasting sheet, sprinkle with enough olive oil to coat and season with salt and pepper.
Roast in oven for 30 minutes.
In a large pot, heat a couple tablespoons of olive oil over medium.
Add onions and carrots, and cook for 5 to 7 minutes, until vegetables begin to soften.
Add garlic, and sauté for another couple of minutes.
Season with salt and pepper.
Add roasted tomatoes to pot and stir.
Add vegetable stock and bring to a boil.
Lower heat and simmer for 10 to 15 minutes.
Turn off heat and using and immersion blender, blend soup until tomatoes are pureed. (If you do not have an immersion blender, you may ladle soup into a regular blender, returning to the pot once pureed.)
Add 2 tablespoons of butter and stir until it has melted into soup.
Season to taste with salt and pepper.

Serves 6

Note: Inspired by a recipe from today.com/food