Roasted Tomato Soup

I love to make soups in the fall, they are so easy and a great way to warm up on a chilly day.  Soups are also so easy to make and freeze well so you don't have to eat the whole pot at once.  This year we probably had close to fifteen tomato plants in our backyard that turned into more of a tomato hedge.  I had so many to use up I thought that making a soup would be a great way to use up the tomatoes and enjoy them when we can no longer eat them fresh off the vine.  Plus I love tomato soup.  It makes me think of rainy days spent at my Grandma's house when I was growing up.  This isn't her recipe but any tomato soup brings back the memories.
This is an easy recipe to make and one you can do while making something else for dinner.  It has a lovely flavour to it and a wonderful thick consistency.  If you prefer a thinner soup simply add more stock to it.

Roasted Tomato Soup

5 large tomatoes, cut into 3/4" slices1 onion, cut into 1/2" slices1/2 jalapeno, cut in half lengthwise, seeded2 bell peppers, seeded, cut into 4 piecesolive oil1/4 teaspoon smoked paprika1/2 teaspoon garlic powder3/4 teaspoon salt (or to taste)freshly ground black pepper2 cups vegetable broth1/4 cup grated parmesan cheese (plus additional cheese for garnishing)few tablespoons of heavy cream or creme fraiche (optional)

1. Preheat your oven to 375.  On cookie sheets or in a roasting pan place the vegetables and sprinkle with olive oil.  Roast them for 20 to 30 minutes.
2. Blend the roasted vegetables in a standard blender and add them to a pot.  Add the remaining ingredients.  If you are using an immersion hand blender add all the ingredients into the pot and then blend.  
3. Bring the soup to a boil and then serve.  Garnish with parmesan cheese and or cream if you desire.