Roasted Jalapeno Soup

What a delight this soup is!  True food for the soul!  Just a heads-up: this recipe only makes enough for two people.  So double or triple it, if you are going to serve more.   Otherwise, expect an amazing blend of flavors from the roasted jalapenos, carrots, tomatoes, mushrooms and other goodies.  Oh, and it is NOT spicy, despite all the jalapenos.  It has an amazing flavor and texture.  Enjoy!
-4 medium jalapenos, halved and seeded
-2 Tbs extra virgin olive oil
-2 medium carrots, peeled and chopped
-1 small onion, chopped
-2 garlic cloves, minced
-3 Tbs salted butter
-1/4 cup flour
-2 1/2 cups chicken or vegetable broth
-1/2 cup milk (2% or whole)
-1 tsp salt
-1 tsp pepper
-1 Roma tomato, chopped
-3 button mushrooms, thinly sliced
Preheat oven to 400 F.  Line a cookie sheet with aluminum foil.  Place each prepared jalapeno face down on the sheet. Roast in preheated oven for about 15 minutes.  Remove from oven and let it sit for about 5 minutes or until cool enough to handle. Chop and set aside.
Heat oil in saucepan.  Add the carrots, onion and garlic.  Cook for5 minutes.
Stir in the butter and cook until melted.  Sprinkle the flour and mix very well.
Add the chopped roasted jalapenos and broth.  Bring to a boil.  Stir in the milk and season with salt and pepper.  Bring to another boil.  Lower the heat and simmer for about 5 minutes or until soup thickened.
Using an immersion blender or working in batches, process soup until smooth.
Add the chopped tomato and sliced mushrooms and simmer for 5 minutes.
Ladle into bowls and enjoy!