Preheat your oven to 450°F (230°C). Halve the roasted red peppers and place them on a baking sheet, skin side up. Roast for about 20–25 minutes, or until the skins are blistered and charred. Remove from oven, cover with foil and let them sit for about 10 minutes.

Carefully remove the skins from the cooled roasted red peppers, discarding any seeds. Chop the roasted peppers into smaller pieces.

In a large saucepan over medium heat, add a splash of olive oil. Once hot, toss in one chopped onion and two minced garlic cloves. Sauté for 5–7 minutes until the onion becomes translucent and fragrant.

Add the chopped roasted red peppers to the pan, along with 4 cups of vegetable broth. Stir to combine well. Bring to a gentle simmer.

Using an immersion blender, purée the soup until smooth and creamy, about 2 minutes.

Return the soup to the stovetop over low heat. If using, stir in ½ cup of heavy cream or coconut cream. Heat for about 5 minutes, ensuring it doesn't boil.

Taste the soup and season with salt and freshly cracked black pepper. Ladle into bowls and garnish with fresh herbs.