1-First Step: Prepare and roast peppers. Preheat the oven to 400°F (200°C). Roughly chop the red peppers and place them on a large baking tray along with peeled whole garlic cloves. Drizzle with olive oil, season with salt and pepper, and roast for about 40 minutes until slightly charred. To ease peeling, halve the peppers and place them in a sealed plastic bag right after roasting to let skins loosen.

2-Second Step: Sauté aromatics. While roasting, finely chop the onion (and carrots if using). Heat olive oil in a large pot over medium heat and sauté the vegetables until soft and translucent, roughly 5-6 minutes. Add garlic, tomato paste, and red pepper flakes if using, cooking an additional 1-2 minutes until fragrant.

3-Third Step: Combine and simmer. Add the peeled roasted peppers, sun-dried tomatoes, and vegetable stock to the pot. Stir in fresh basil and thyme if available, plus optional crushed tomatoes or white wine/apple cider vinegar for an extra tang. Bring the mixture to a boil, then reduce heat and simmer for 10-15 minutes until vegetables are tender and flavors meld.

4-Fourth Step: Blend the soup. Turn off heat and blend the soup using an immersion blender or transfer carefully to a stand blender. Blend until smooth and creamy. Return the soup to the pot.

5-Final Step: Finish and serve. Stir in cream, milk, or plant-based milk if desired, warming gently over medium-low heat without boiling to prevent curdling. Season to taste with salt, pepper, and a squeeze of lemon juice. Serve hot, topped with a drizzle of creme fraiche and a spoonful of basil pesto if using. Pair with crusty bread or toasted sandwiches for a complete meal.