Preheat oven to 425 degrees. Remove whole tomatoes from the can, reserving the juice. Cut each tomato in half and set in a roasted pan or baking dish, single layer. Add the garlic cloves, drizzle with olive oil and season with black pepper. Roast until garlic is soft and tomatoes are dense and concentrated with brown edges, 35-40 minutes.

Meanwhile, heat a couple of tablespoons of olive oil in a large heavy pot over medium heat Add onion and carrots and cook for about 5 minutes. Lower the heat and continue to cook, stirring occasionally, until onions are very soft and starting to caramelize, about 30 minutes, Stir in the tomato paste. 

Scrape the roasted tomatoes and garlic into the pot and add the reserved tomato juice. Stir in 6 cups of chicken broth and simmer for about 30 minutes to finish cooking the carrots and meld all of the flavors together.

Using an immersion blender, puree the soup until smooth (alternately, cool the mixture a bit and blend in batches in a blender or food processor) Add more chicken broth if necessary to get the consistency that you like. 

Season with salt and pepper as needed and serve with crispy bread crumbs and grated Parmesan.