Tomatoes,Chopped carrot, basil leaves (tucked under the tomatoes, so that they don't burn. A very useful tip given by The Pastry Chef.), Garlic.. pealed and smashed by the knife, olive oil and topped with some Salt and Black Pepper.
I generally add carrots to hot tomato soups to add little sweetness to it.
Roasted the tomatoes for 20 Minutes at 180 degrees C.
Churned the Tomatoes with hand blender. Strained the mixture, added little warm water and cream to bring to the right consistency and and boiled.