Step 1

Preheat oven to 400 degrees F and line a sheet pan with parchment paper or foil.

Step 2

Spread the 3 lbs roma tomatoes, 3 large carrots, 1 large yellow onion, and 6 cloves of garlic onto the sheet pan. Drizzle with ½ cup olive oil and season with salt and pepper. Roast in the oven for 45 minutes until everything is fork-tender.

Step 3

Remove roasted tomatoes, carrots, onions, and garlic from the oven and transfer to a large stockpot. Add 4 cups chicken or vegetable broth, 1 teaspoon dried rosemary, 1 teaspoon dried thyme, and 1 teaspoon dried sage. Using an immersion blender puree the soup until smooth.

Step 4

Bring to a boil, reduce heat and simmer for 15 to 20 minutes or until liquid has reduced by a third.

Step 5

Remove from heat and stir in the ¼ cup heavy cream and 2 tablespoons unsalted butter. Season to taste with salt and freshly ground black pepper.

Step 6

Ladle into soup bowls and top with grated parmesan cheese.