Preheat the oven to 200°C.
In a oven dish, add olive oil, cherry tomatoes, carrot, garlic, shallots, salt, pepper, thyme and rosemary. Cover it with aluminum foil and roast for 30-40 minutes.
Let it cool down for a few minutes. Add the ingredients to a blender, make sure you also add the juice, together with the milk, and basil. Blend till smooth. Add more milk or vegetable broth if you want a thinner soup.
Top it with a creamy swirl (you can do this by adding cream to a spoon and creating a swirl.