1. Preheat oven to 425*. On a cutting board, cut the red peppers into sections (removing the seeds), chop tomato into quarters and cut off the top of the garlic bulbs. and cut off top of garlics. Dump vegetables into pan. Drizzle with olive oil and bake for 30-40 minutes until top of tomatoes is wrinkly and just starting to burn slightly.

2. Meanwhile, melt butter in a large pot. Dice carrots, celery and onion. Drain chickpeas and wash. (OPTIONAL: To make the soup smoother, you can fill a bowl with water, put the chickpeas in and gently rub them between your hands. This will remove the skins.) Sweat vegetables on low heat, stirring periodically (10-15 minutes) until translucent.

3. Add vegetable broth and tomato paste. Simmer on low heat. When fragrant, add heavy cream and Parmesan cheese.

4. When tomatoes are ready, take out of oven. Remove garlic and place to the side. Dump tomatoes and peppers into pot.

5. With a thick Papertowel, squeeze out inside of garlic into pot. Garlic will be VERY hot!

6. Use an immersion blender to blend. (If no immersion blender, you can use regular blender. However air will make this more tart and change the color to orange).

7. Once blended, add balsamic vinegar, garlic powder, onion powder and oregano. Add 2 tsp of salt and 2 tsp pepper to taste. If the soup does not seem flavorful enough, add more salt!

8. Chop fresh Basil, mix into soup and serve. Garnish with heavy cream, olive oil, red pepper flakes and frehs basil.