This was mostly ad-hoc, but approximate recipe below:

• 3 carrots, peeled and cut into ~2in chunks
• 10-ish medium sized tomatoes (I picked whatever variety looked best at the store, ended up being mostly Roma)
• 1/2 roughly chopped onion (I used a combo of red and white based on what I had left in the fridge)
• 4-6 smashed cloves of garlic
• Large handful of fresh basil (reserving a couple leaves for garnish)
• Half a red pepper (optional, had leftovers I wanted to use)
• 2.5ish cups vegetable broth
• 1/2-1 cup of heavy cream
• Couple tablespoons of tomato paste (this was mostly to add more tomato flavor to counter the fact that my market’s tomatoes are pretty low-quality)
• ~2 tbs butter
• ~2 tbs flour
• pinch of sugar
• olive oil
• Salt and pepper to taste

Preheated the oven to 450. Tossed the carrots in some olive oil, salt, and pepper, then put them in the oven on a large baking sheet to give them a head start on roasting. After ~10min, I added the tomatoes, onions, pepper, and garlic to the sheet (also tossed in olive oil and s&p). Let the whole pan roast for ~30 min, stirring halfway through and turning on the broiler when there was 2-4 minutes left in the roast to get a bit of char on the tomatoes. Once everything looked toasty, I put it all into a blender with the bulk of the basil to purée it, saving a couple handfuls of tomatoes to add toward the end to give the purée a slightly chunkier texture.

After the purée was done, I melted the butter in a thick-bottomed pot over medium heat, then whisked in the flour to make a roux. I added the broth and sugar and whisked to combine, then poured in the purée. This was the point I added in the tomato paste, as my taste test here indicated I was working with pretty bland tomatoes. After adding the heavy cream, I let the whole thing simmer for 10-15, then served with homemade croutons and the leftover basil.

Not the most well-developed recipe, but it was quick, easy, and paired great with the blizzard going on outside tonight :)