Roasted Tomato and Carrot Soup

Ingredients

• 3 tablespoons Extra Virgin Olive Oil
• 8 vine-ripened tomatoes, quartered
• 4 carrots, peeled and cut into thick biases
• 1 yellow onion, cut into large wedges
• 3 garlic cloves, chopped
• 1 tablespoon fresh thyme
• 1 teaspoon paprika
• 1/2 cup chopped fresh basil
• 2 cups chicken stock
• salt and pepper throughout

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