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Preheat your oven to 450°F.
Slice the tomatoes, bell peppers, and onion. Place them on a baking sheet along with the garlic clove.
Drizzle the olive oil over the vegetables, and season with dried basil, Italian seasoning, salt, and pepper.
Roast for 1 hour until everything is tender and slightly caramelized.
Blend the roasted veggies into a smooth consistency.
Simmer the blended soup for 10 minutes.
Optionally, garnish with heavy cream, red pepper flakes, and extra dried basil.
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