Preheat your oven to 400 degrees F.

Spread the tomatoes, jalapenos, and garlic cloves on a rimmed baking sheet or a 9×13 glass or ceramic baking dish.

Drizzle the oil over the top along with a few generous sprinkles of salt and pepper.

Toss well to combine.

Roast for 30 minutes, until the tomatoes have begun to caramelize.

Transfer to a large saucepan set over medium heat.

Add the broth and bring to a simmer.

Add the cream cheese and stir until melted.

Use an immersion blender to puree the soup until smooth.

Alternatively, you can puree the soup in batches in a blender or food processor and then return it to the pot.

Add the shredded cheese, a handful at a time, and stirring in between additions to allow each handful of cheese to melt.

Serve with an extra sprinkle of cheese, if desired.

Calories 292 | Fat 26.1g | Protein 11.3g | Carbs 8.3g | Fiber: 1.5g