Roasted Tomato and Red Pepper Soup with Zucchini and Corn



2 pounds fresh tomatoes, cut in half
2-3 red bell peppers (depending on their size), cut in half, seeds and stems removed
1 medium-large yellow onion, sliced
1 tablespoon butter (or oil for a vegan soup)
1 large zucchini, sliced and then quartered (mine was about 1 lb)
3 cups fresh corn, cut from 4 ears (or thawed frozen corn kernels)
3 garlic cloves, minced
1 jalapeno pepper, diced
1 teaspoon salt
1 teaspoon dried thyme
1/2 teaspoon sweet paprika
4 cups chicken stock (substitute vegetable broth for vegan/vegetarian soup)
2 tablespoons Sucanat (or organic sugar of your choice)