Preheat oven to 425°F. Line a large baking sheet with parchment paper. Place halved tomatoes, Garlic, Onion and Carrots on baking sheet and drizzle with olive oil. Generously add the sale and pepper. Roast in the oven for 45 minutes.
Once vegetables are roasted, Remove from the oven and allow to cool for 10 minutes. Add to a large pot and immersion blend. Gradually add vegetable stock. Alternatively you can use a food processor or high speed blender.
After blending turn on stove to med-low heat and add chili flakes (optional) along with any additional add-ons you would like. Allow soup to simmer for 10 minutes before serving