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Cut your tomatoes, bell peppers, and onions into large chunks. Cut the heads off your garlic cloves, and the stems off your jalapeños.
Add it all to a large baking dish lined with parchment paper. Season w salt & pepper, and cover in a good amount of olive oil.
Roast in the oven for 40-60 mins at 375F. Until everything has a slight char to it.
Let it cool a bit, then squeeze the garlic cloves into blender, add the rest of your veggies, italian seasonings, basil, and your veggie stock. Blend until smooth.
In a large pot heat up ½ tbsp olive oil over medium heat. Add in your tomato paste and fry for a min.
Add in your blended soup, parm, and cream. Bring to simmer. Adjust salt & pepper to taste. Cook covered over med low heat for 5-10 mins stirring occasionally.
Top with parm, basil, and a lil cream. Serve with a grilled cheese and enjoy babe!