Preheat the oven to 450°F.

Wash all the produce, then quarter the large tomatoes and chop the carrots and onion into even-sized chunks (it doesn’t matter how big or small, since they will be blended after roasting). Place them on a baking sheet and drizzle with avocado/olive oil, then sprinkle with the Italian seasoning, salt, and pepper. Roast in the oven for 25-30 minutes, until the skins of the tomatoes are wrinkly.

Meanwhile, place the vegetable broth, milk, and minced garlic in a blender. Add the roasted veggies when they are done and blend on high until smooth and creamy.

Spoon into bowls, then garnish as desired and serve. Refrigerate leftovers and eat within 2 days or freeze for later.