Vegan Roasted Tomato Soup

0 Preheat the oven to 450 degrees(F).
1 Place the tomatoes, garlic, onion and carrots on a large sheet pan. 
2 Drizzle with the olive oil and sprinkle with a pinch of salt and pepper. Toss to coat.
3 Roast in the oven for 20-25 minutes or until the veggies are soft, browning and juicy. 
4 Once the veggies are done, pour the veggies and any juice that is on the pan into a large soup pot. 
5 Heat the soup pot on medium, once the veggies are simmering, add the broth, wine and thyme. Simmer for about 10-15 minutes, stirring frequently. Until the flavors develop and the wine has cooked off. 
6 Season with a pinch of salt and pepper. Remove the thyme springs.
7 Now, either using an immersion blender, or transferring the soup to a blender, blend until the soup is completely smooth. If you are adding to a blender, I recommend removing the center piece and covering with a towel while you blend to let the steam out so it won't burst open. 
8 Return to the pot, or continue to simmer. Reduce heat to low, taste and adjust seasoning. 
9 Serve immediately with my Vegan French Onion Grilled Cheese*