Preheat oven at 190 C or 375 F.
Quarter the tomatoes. Cut both onion and carrots into big chunks.
In a baking tray arrange, tomatoes, onion, garlic, carrots, basil stalks.
Drizzle olive oil. Season with salt and pepper. Toss gently for all of them to combine.
Place the tray in the preheated oven and bake for 1 hour.
When the baking is half way through, open the oven and gently shake the pan or toss the ingredients to help roast evenly.
Take the pan and let it cool down a bit.
Transfer to a blender along with the juices and adding little water blend to a coarse paste.
Transfer the puree to a sauce pan. Add vegetable stock. If you do not have stock, add water and use 1 to 2 store bought stock cubes and adjust salt accordingly.
Add kashmiri red chili powder, Basil Flax Seed Pesto, salt, pepper, mix well and let it simmer for 7-10 mins.
Take the soup off the stove and mix in lemon juice.
Take a taste check at this stage and add in more salt, pepper, lemon juice or pesto to suit your taste buds.
Roasted Tomato Basil Soup is ready.
Serve piping hot in individual bowls with crusty bread.