1. Chop up all the tomatoes, onion and jalapenos and spread over a nonstick cookie sheet. Coat lightly with olive oil and season with pepper liberally, toss to coat all sides. 2. Roast at 400 degrees till browned and bubbly (around 30-40 minutes) stirring once or twice.3. Heat stock with fresh herbs and garlic 4. In a large pan cook the sausages over medium high heat until cooked through (the skins on some may begin to burst). Remove from heat and slice into 1 inch slices. 5. Add sausage and all pan drippings to stock.6. Add roasted vegetables to stock and simmer gently for 20 minutes or longer. If desired puree some of the vegetables with an immersion blender-we like it chunky personally.7. Mix the sage with butter and butter both sides of the bread, add cheese and cook over medium heat on both sides until crispy. Chop into bite-size pieces.8. Just before serving add heavy cream to the soup. Do not boil! 9. Top with grilled cheese croutons and fresh basil, enjoy!