Roasted cherry tomatoes, baby carrots & red bell pepper soup

I had a lot of cherry tomatoes here, a soup seemed like a good way to put these tomatoes into use. Found a recipe for Roasted cherry tomato and baby carrot on web and decided to make that. I made a few changes to the original recipe, including cutting it down to feed fewer people. 

Ingredients 

Cherry tomatoes- 1 cup

Baby carrots- 5

Red bell pepper- 1/2 

Garlic cloves- 2, crushed lightly and skin peeled 

Olive oil- 1 tsp

Crushed pepper- to taste

Salt- to taste

Vegetable stock- 1-2 cups

Method 

Pre-heat oven at 250 deg. C for 10 minutes.

Wash, and towel-dry carrots, tomatoes and pepper. 

Line a baking tray with foil, and spread 1/2 tsp olive oil. Place the tomatoes, carrots, garlic cloves and pepper. Sprinkle some olive oil, salt and pepper.

Bake in center rack, reducing the temperature to 220 degrees for 30 minutes, till the tomatoes break into juice.

Cool and blend in a mixer to smooth consistency. Remove in a saucepan, and add vegetable stock to thin. Adjust salt, and pepper. 

Recipe adapted from tongueticklers.com