1. Preheat the oven to 400°F (200°C).
2. Cut red bell peppers, tomatoes, and onion into chunks.
3. Place vegetables on a baking sheet and drizzle with olive oil.
4. Add whole garlic cloves to the baking sheet.
5. Season with salt, pepper, and optional paprika or thyme.
6. Roast in the oven for about 20-25 minutes until softened and slightly charred.
7. Transfer the roasted vegetables to a pot.
8. Add vegetable or chicken broth to the pot.
9. Bring to a simmer and cook for 10 minutes.
10. Use an immersion blender or regular blender to puree until smooth.
11. Stir in cream or coconut milk for a creamy texture.
12. Adjust seasoning with more salt, pepper, or optional chili flakes.
13. Simmer for another 5 minutes to blend flavors.
14. Ladle into bowls and garnish with fresh basil, croutons, or a drizzle of cream.
15. Serve hot with grilled cheese or crusty bread.
16. Let leftovers cool, then store in the fridge or freeze for later use.