Roasted Roma Tomato Cream Soup with Corn - I Feel Like Cooking

Ingredients

• 9 Roma tomatoes, seeded and halved
• ½ large shallot quartered
• Drizzle of light oil
• ½ t kosher salt, ¼ t black pepper
• 1 ½ C shrimp stock
• 1 ¼ C vegetable broth (lightly salted)
• ¾ C heavy cream
• ¼ C chopped fresh Italian leaf parsley
• 1 C thawed sweet corn kernels