Yeah! Yeah! Just in time for Tomatoes to go "out of season"! Woo!
Anyway, I've started roasting tomatoes when I use them for stuff and I think I've gotten pretty good at it. This is kind of a middle-ground between being Roast Tomato Soup and just...Tomato Soup. Truthfully you can substitute in as much Roasted Tomato as you want instead of tinned stuff. You may need to add more liquid/stock to balance it out, so bear that in mind.

Recipe (makes 1.25L)

600g Fresh Tomatoes (Salad or Vine work great)
400g (one tin) Chopped Tomatoes
3 Medium Carrots, peeled and grated
1 Large Onion, peeled and finely diced
3 Cloves Garlic, peeled and minced
1 Pint of Vegetable Stock
1tbsp+ Oregano
1tbsp+ Basil
Salt and Pepper
Unspecified amount of Olive Oil (assume 100ml or less)

1. Preheat your oven to 160*C and start slicing your fresh Tomatoes into quarters. Arrange them skin side down on a large baking tray and dust them with Salt, Pepper, the Oregano and Basil until all the quarters are coated.

2. Do the same with the Olive Oil and roast the Tomatoes for up to one hour. The edges should be starting to blacken a little when they're done and ready.

3. Put a large, oiled saucepan (at least 2L capacity) on medium heat and gently sauté the Carrot and Onion for up to ten minutes, until the Onion starts to brown. Then add the Garlic and cook it out for another couple of minutes.

4. Add the roasted Tomato and gently mash it with your spoon, followed by the tin of Chopped Tomatoes and the Vegetable Stock. Bring it all to a simmer and cook for 20-30 minutes, stirring occasionally.

5. Remove from the heat and let the soup cool for about 10-15 minutes before blending. Blend until smooth, and add any extra Salt and Pepper to taste before serving.

Note - On occasion I'll add some Balsamic Vinegar (or Malt, but usually Balsamic as long as I have it) to deglaze the bottom of my saucepan. This is usually if I've cooked the Carrot and Onion for a little too long and they start to stick. It does add a nice bit of tanginess, though.