Spicy Roasted Red Pepper Soup

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1 1/2 pounds red bell peppers

3 red jalapeno peppers

1/4 cup olive oil

1 large onion, chopped

3 garlic cloves, chopped

2 cups peeled, seeded and chopped vine-ripe tomatoes, or canned plum tomatoes

2 teaspoons ground cumin

1 teaspoon sugar

2 bay leaves

1/2 teaspoon coarsely ground pepper

5 cups chicken or vegetable stock

Salt to taste

Sour cream or creme fraiche, for garnish

Chopped fresh chervil or cilantro, for garnish

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