For the soup

• Oven - Preheat your oven to 400°F (200°C)
• Baking tray - On a parchment-lined baking sheet, place: bell peppers (halved, deseeded), medium tomatoes (halved), carrot (chopped), whole garlic bulb (cut the top off)
  3 - 4 large Red bell peppers, 4 - 6 mediam Tomatoes, 1 large Carrot, 1 whole Garlic bulb
• Season the Vegetables - Drizzle with olive oil, then sprinkle with salt, pepper, smoked paprika, and cumin.
  2 tbsp Olive oil, 1 tsp Kosher salt, 1 tsp Black pepper powder, 1 tsp Smoked paprika, ½ tsp Ground cumin
• Roast the Vegetables - Roast for 30–40 minutes, turning once halfway through. The vegetables should be tender and charred at the edges. The garlic may need 5–10 minutes longer depending on size.
• Blend the Soup - Once slightly cooled, squeeze the roasted garlic cloves out of the bulb. Transfer all roasted vegetables + garlic to a blender. Add hot vegetable broth and blend until smooth. (Do this in batches if needed.) Adjust the soup’s consistency with more broth if necessary.
  3-4 cups Hot vegetable broth
• Heat and Serve - Pour the blended soup into a pot and heat through over medium heat. Taste and adjust salt or spices as needed. Serve hot with a dollop of sour cream and garnish with chopped parsley.
  Sour cream, Fresh parsley
• Garlic Cheese Toast (Optional but recommended!) - Slice 1 baguette and place on a baking sheet. Combine 2 tbsp olive oil + 1 clove grated garlic. Brush generously on each slice. Toast at 400°F (200°C) for 5–7 minutes until golden. Remove, sprinkle with shredded cheese, and return to the oven just until melted. Serve warm alongside the soup.
  1 Baguette, 2 tbsp Olive oil, 1 large Garlic, Shredded cheese of choice