This summer my garden Romas only grew to the size of a grape tomato =( .Still, I was getting them by the bucketful so I made this soup. It's very good, though I agree it needed more salt at the end. The roasted veggies gave the soup a wonderful richness. I estimated the amount of tomatoes to be around 2 pounds. Thanks for posting this recipe!
The end result was pretty tasty, although the directions were not so clear. I didn't know how long to expect the tomatoes the carmelize, but 30 minutes seemed to do the trick. I let them cool off before putting in the blender, because that can be dangerous with hot food! I used 2 cups of chicken stock, which seemed to being it to the right consistency, and sauteed grape tomatoes for the garnish. I ended up adding more salt before I served it. All in all, I was pleased with the result. Made for Spring PAC 2010.