Preheat oven to 450 degrees.
Place tomato, onion, and garlic on a sheet pan and roast in the oven.
Remove garlic after 10 minutes (it should be slightly softened and have a roasted aroma)
Roast tomatoes and onions for 40 minutes total, or until beginning to blacken.
Add chicken stock, carrots, and potatoes to a sauce pan and bring to a boil. Reduce to a simmer and cook until carrots and potatoes have softened.
If using a gas stove, blacked the red peppers on the burners while onions and tomatoes roast. Otherwise, use the broiler, rotating the peppers as needed to blacken the full exterior.
Scrub the blackened skin off the peppers, and remove stems and seeds.
Add all ingredients to a blender and puree till smooth. Work in batches if needed.
Add salt and pepper to taste.