Fresh Roasted Tomato and Pepper Soup

Ingredients
Veggies for saute Ingredients for soup base
 * 6 	lbs fresh tomatoes, any type
 * 3 	red bell peppers
 * 2 	yellow bell peppers
 * 2 	orange bell peppers
 * 1 	yellow onion
 * 1 	red onion
 * 1 	head garlic
 * olive oil
 * raw sugar
 * 4 	red onions, sliced
 * 4 	garlic cloves
 * 4 	cups low sodium chicken broth
 * 2 	tablespoons butter
 * 2 	tablespoons flour
 * 1 	tablespoon fresh basil
 * 1 	cup heavy cream
 * pecorino cheese, to garnish

Directions

 * 1) Turn broiler on high, adjust rack to 3" Wash and half all the roasting veggies and place cut side up in deep roasting pan.
 * 2) Prepare garlic to roast by cutting off top and slightly exposing each clove and toss in with veggies.
 * 3) Drizzle light with olive oil,and sprinkle scantly with raw sugar.
 * 4) Place under broiler to roast 20 min or until everything becomes blisterd and black.
 * 5) You may need to adjust rack and time,or do in batches removing and replacing veggies as needed.
 * 6) Discard liquid from pan, pop out garlic clove and puree everything in a blender,this may need to be done in batches as well.
 * 7) Set puree aside, I do not strain this I like all the techture and color, but Im sure you could if you want.
 * 8) Warm chicken stock on stovetop.
 * 9) Place sliced onion in pan with a small amount of olive oil to carmelize.
 * 10) Stir until golden and gooeie, add garlic at the very end, so not to burn.
 * 11) In a large, heavy bottom soup pot, melt butter and add flour, making a roux, stir and cook until dark brown and aromatic about 10 minute.
 * 12) Wisk in the heated chicken stock, when that is mixed add the tomatoe puree heavy cream and basil.
 * 13) Warm slowly and finaly add the carmelized onion and garlic.
 * 14) garnish with the picoreno cheese, grated with large grader.