Roasted Tomato Soup

Ingredients

• 5 large tomatoes, cut into 3/4" slices
• a few tablespoons of heavy cream or creme fraiche (optional)
• 1 onion, cut into 1/2" slices
• 1/2 jalapeno, cut in half lengthwise, seeded
• 2 bell peppers, seeded, cut into 4 pieces
• olive oil
• 1/4 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• salt
• freshly ground black pepper
• 2 cups vegetable broth
• 1/4 cup grated parmesan cheese (plus additional cheese for garnishing)

Directions

1. Preheat oven to 375 F.
2. Arrange all vegetables on baking sheet and drizzle with olive oil.
3. Roast for 20 minutes.
4. Rough cut veggies and blend.
5. Add blended veggies to large pot.
6. Add broth to taste.
7. Heat.
8. Adjust seasoning.