Pesto Drizzle

1. Thin the pesto with the olive oil to achieve a drizzling consistency. Set aside.

Soup

Pre-heat oven to 450 degrees

1. Place the tomatoes on a baking sheet and sprinkle with olive oil, salt, and pepper. Toss to coat and place on one half of a baking sheet.
2. Repeat the as above with the carrots and place them on the other half of the baking sheet.
3. Roast the vegetables for 10 minutes, then flip the tomatoes over and roast for 10 minutes more. Remove the tomatoes to a platter.
4. Flip the carrots over and return them to the oven for 10–15 minutes more, until they soften and begin to turn golden brown.
5. While the vegetables roast, place a heavy-bottomed saucepan over a medium high heat and bring the butter and olive oil to a sizzle.
6. Add the onions and cook, stirring occasionally, until they soften and caramelize to a golden brown—approximately five minutes; adjust the heat as necessary to prevent burning.
7. Add the garlic, cook for one minute, and remove the saucepan from the heat. Set aside.
8. Combine the roasted vegetables, onion and garlic in a food mill or blender and puree until smooth.
9. Place the puree in a saucepan with the chicken stock and season with salt and pepper. Bring to a simmer and adjust seasonings as needed.
10. Ladle the soup into bowls, drizzle the pesto over the top, and serve immediately.