Preheat oven to 400°. On a large cookie sheet sprayed with an olive oil based cooking spray, place the carrots and onions, cut side down. Add the garlic cloves to the pan. Slice off a small piece of the top of each tomato, then stand flat side down, on pan with other vegetables. Roast in oven for 1 hour.

For the dumplings, mash goat cheese in a bowl with a fork. Mix in the
breadcrumbs and fresh herbs.  Season with salt and pepper. Mix in the beaten egg. Taking a teaspoonful at a time, mold the goat cheese into small dumplings and set aside. When the vegetables are cooked, cool them slightly and put the them in a blender. Add the chicken broth. Blend until thoroughly mixed. Over a sieve, strain vegetable mixture over a saucepan. Heat the soup until simmering. Season with salt and pepper. Add the dumplings and poach them until firm,
3-4 minutes. Carefully ladle into soup bowls and serve immediately.

Serves 4 - 6.

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