Preheat your oven to 450°F (230°C). Cut fresh red peppers in half, remove seeds and stems, and place on a baking sheet cut-side down. Roast for about 25-30 minutes until the skins are blistered and charred.

Finely chop the onion and mince the garlic. In a large pot, heat olive oil over medium heat. Sauté onions for 5-7 minutes until softened, then add garlic and sauté for an additional minute.

Once the roasted peppers are cool, peel off the skins and chop the flesh. Add to the pot with vegetable broth. Stir well, bring to simmer, and cook for 10-15 minutes.

Blend the soup directly in the pot with an immersion blender until smooth. Alternatively, transfer to a countertop blender in batches.

Return the blended soup to low heat and stir in heavy cream or a vegan alternative. Taste and adjust seasoning. Heat through for 5 minutes.

Serve warm, garnished with basil, a drizzle of cream, or croutons. Enjoy with crusty bread or a salad.