Let's see... We did all the tomatoes we had which was almost one large cookie sheet full when cut in half. To that we added 2 shallots cut in half long ways then into pieces, maybe 8 garlic cloves, and a handful of carrots all on the same sheet. Sprinkle generously with kosher salt, and add generous drizzle of good olive oil. Then into oven for approx 2 hours at 200F.

Take everything off the cookie sheet and into a large pot or saucepan it goes on medium heat. 3 or 4 cups of chicken broth and let it start to simmer. Once it's soft enough to blend, hit it with a cup or cup and a half of heavy cream and go to town with the immersion blender. Any liquid would work here but you need something with a little depth and then something with some creamy to it. I bet a vegetable stock and oat milk would work fine. And then we added a few tablespoons of Worcestershire to taste. Finished with a little more heavy cream, fresh cracked black pepper (a must IMO), and a sprinkle of Parmesan cheese.

Mostly that soup is the wild West and I don't think you can mess it up.