Preheat oven to 425 degrees. Line a baking sheet with foil and spread tomatoes out across the baking sheet. Drizzle the tomatoes with EVOO (about 2 TBSP) and gently toss them around with your hands to coat. Sprinkle sea salt over top (about 1-2 tsp).
Roast for about 25 minutes until tomatoes are wrinkly and starting to slightly char. Remove from oven and let cool slightly.
Roasting the Red Peppers
While the tomatoes are roasting, char the red peppers until the skins are black. Place the charred peppers into a bowl and cover with plastic wrap. Let them sit for about 10 minutes.
After 10 minutes, pull the peppers out of the bowl and remove the charred outside skin, revealing the soft and fleshy skin below. It’s okay if some of the char doesn’t come off, it will give the soup a nice color.
Assembling the Soup-
Cut the sides off of the peppers, disposing of the seeds and core. Place the red peppers into a blender and blend until completely smooth. Remove from blender and place into a bowl.
Remove roasted tomatoes from baking sheet and put into a blender with the chopped basil. Blend until completely smooth and pour into the bowl with the red peppers.
Heat 1 TBSP of EVOO in a Dutch oven or large pot over medium-high heat and add onion, garlic and carrots. Cook until soft, about 5 minutes.
Add the vegetable broth. At this point, either use an immersion blender or move the veggie mixture to your blend to blend the veggies until smooth. (I had to use a blender to get the consistency that I liked).
Once veggies are smooth, combine onion-carrot mix with the red pepper-tomato purée in your Dutch oven over medium-high heat. Stir well to combine.
Add heavy cream, tomato paste, salt, pepper and crushed red pepper and stir until well combined.
Bring soup to a boil. Then lower heat to low and let simmer for 20-25 minutes. Serve with Parmesan Baguette Croutons. Enjoy!
