There is absolutely no soup in a can that comes close to this thick, rich roasted tomato soup. Serve it with a gooey grilled cheese sandwich or a hunk of chewy Italian bread. Two optional ingredients take this dish up a level; the curry powder adds and underlying warmth to the soup while the cream rounds out the consistency.
Preheat your oven to 450 degrees F. In a large bowl combine the tomatoes, carrots, garlic, 2 tbsp olive of the oil, balsamic vinegar, salt and pepper. Mix together well to coat vegetables.
Spread the prepared vegetables in a single layer on a non-reactive baking sheet. Roast in the oven about 30 minutes, or until carrots begin to caramelize and the tomatoes develop dark spots. Remove from oven.
In a large saucepan on medium heat, saute the onions in the remaining olive oil until soft. Add the roasted vegetables, basil, water, curry powder (if using). Bring to a boil and reduce heat. Simmer for about 10 minutes until well heated through.
Transfer mixture to a blender and puree until smooth. You can also use a hand-held immersion blender to process until smooth as well. If using, add half and half cream during the last few seconds of blending to incorporate. If you like your soup thinner, add a little water while blending until you achieve your desired consistency.