Preheat oven to 400 degrees Fahrenheit. Line and grease a baking sheet.

Add tomatoes, carrots, onions, and wrapped garlic to the baking sheet and sprinkle with salt and some olive oil. Bake for about 45 minutes, or until carrots are soft.

Add the roasted veggies and their liquids to a deep pot. Open up the garlic pouch and add the garlic in too. Add one cup chicken stock and blend (you can use an immersion blender for this one, especially because I like when this soup stays a little chunky vs. perfectly smooth). Season with salt, basil, and black pepper.

Cook over low heat until ready to serve (you can add more stock if needed, depending on how long you’re simmering for). A long simmer over very low heat is great to continue to develop the flavors. Taste and season with additional salt as needed.