Preheat your oven to 425°F (220°C). Cut the red peppers in half, removing the seeds and stems, then place them on a baking sheet, cut side down. Roast for about 20 minutes or until the skins are charred and blistered. Once roasted, remove the peppers from the oven and let them cool for a few minutes before peeling off the skins.

In a large pot, heat a couple of tablespoons of olive oil over medium heat. Add chopped onions and minced garlic, sautéing for 5-7 minutes until the onions become translucent and fragrant.

With the aromatic mixture ready, add the peeled roasted red peppers and vegetable broth to the pot. Stir everything together, bringing the mixture to a gentle boil over medium-high heat. Once boiling, reduce the heat and let it simmer for 10-15 minutes.

Using an immersion blender, carefully puree the soup until it reaches a smooth consistency. If using a standard blender, let the soup cool slightly before blending.

Stir in the heavy cream or your choice of coconut/nut cream for a luscious finish. Season with salt and freshly cracked black pepper to taste.

Ladle the Roasted Red Pepper Soup into bowls and garnish as desired. Serve warm.