Preheat the oven to 425 degrees F convection bake, and line a large baking sheet with parchment paper. Add all your veggies to the tray in a single layer. Then drizzle with the olive oil, and sprinkle generously with salt and pepper.
Bake for 35-40 minutes, or until edges are lightly golden, then remove from the oven. Peel your garlic (the skin will remove very easily after baking) and add all the roasted veggies into a pot, along with the broth and tomato paste.
Bring your soup to a low boil and simmer for about 10 minutes and then puree using an immersion blender. Taste and adjust for salt and pepper.
Serve your roasted red pepper tomato soup garnished with basil or croutons if desired.
To make this soup oil free, drizzle the veggies with water or broth instead. Make sure to check on them more often and add more water or broth as needed to prevent burning.If you do not have an immersion blender, carefully transfer the soup to a regular blender and puree in batches as required.