Preheat the oven to 425 degrees F convection bake, and line a large baking sheet with parchment paper. Arrange your veggies in a single layer and drizzle with the oil (if using) and sprinkle with the parsley and basil.
Roast the veggies for 30-40 minutes, or until the pepper skins have somewhat blackened, then remove from the oven. Peel your peppers once cool enough to touch. (The skins will come off easily, but if there's any stubborn pieces, just leave them on.)
Peel the garlic, they will pop out very easily once roasted and place in your blender, along with ALL remaining ingredients, except any garnishes. Blend until smooth, taste for salt and pepper and adjust if necessary.
Serve garnished with fresh basil, croutons, crackers or black pepper.
For oil free, drizzle the veggies with broth instead but make sure to check on them often and add more water or broth if needed.Don't peel your garlic before roasting or your garlic may burn. The peel will remove very easily once roasted.Use fresh, ripe tomatoes, for the best results. Canned or jarred will not work well here.Make sure the pepper skins are nicely blackened so the skins peel off easily. You may place them in a bowl with a dish towel on top to steam them after roasting, if you're having trouble peeling.Blend your soup for a couple extra minutes if you have a high speed blender to heat it up more, if your veggies have cooled.If you do not have a high speed blender, soak your cashews in boiling hot water for 20-30 minutes and then drain, before adding to your blender. (You can do this while the veggies are roasting.)Leftovers keep refrigerated for up to 4 days, or freeze in a freezer safe, air tight container for up to 3 months.