Preheat broiler on high. Cover one large and one small baking sheet with aluminum foil. Lightly spray with cooking oil. On the large baking sheet lay out all tomato halves, cut side down. On the smaller baking sheet, lay out the bell pepper, jalepeño, and garlic bulb halves , cut side down. Drizzle ingredients on both baking sheets with olive oil. Put baking sheets (one at a time, if necessary) under the broiler in the upper third of the oven. Let broil about 6 minutes, checking after four minutes and rotating the baking sheets if needed. Everything is roasted when skins are blackened and the garlic is starting to brown.

In a large pot (or I used my dutch oven) on the stove, heat the olive oil over medium heat. Once hot, add the onion slices and sauté for 3 minutes. Add the chard, stir, and continue to sauté until onion is translucent and leaves are wilted. Turn heat to low.

Remove garlic cloves from skins, they should squeeze out easily. Purée roasted ingredients in blender, working in batches, if needed. Add purée to your pot with the onion and chard.

Add remaining soup ingredients to the pot. Stir. Turn heat back to medium until a simmer is reached. Turn heat down to where a low simmer can be maintained (about medium-low heat). Keep at a low simmer for 10 minutes. The soup is now finished, but you can keep it at low heat until ready to serve.

To serve, ladle soup into individual sized serving bowls. Top with drizzled crème fraîche or a dollop of sour cream, slices of avocado, and lime, jalepeño, or cilantro, if using. Serve with kettle chips, if desired. Yields: 5-6 servings