Preheat Oven 375 F
In large baking dish or pan, drizzle some olive oil and place the tomatoes skin side down. Add the onion, garlic, thyme, and red bell peppers. Drizzle some additional olive oil over everything and sprinkle some salt and black pepper.
Place in the oven for 40-50 minutes or until tender, golden and jammy in consistency. Try and not rush this part because the longer you roast the veggies the richer in flavor.
In a large pot, add the vegetable stock, roasted veggies ( garlic, tomatoes, bell pepper, garlic). Then add the paprika, basil, red crushed pepper (optional), oregano and balsamic vinegar. Bring the mixture to a boil then reduce the heat to low and allow to simmer for about 8-12 minutes.
If you have an immersion blender, blend the soup now.
If you have a regular blender, allow the soup to cool down before you pour it into the blender. Transfer the soup back into the pot and pour in the coconut cream or regular cream and stir. Note: I purchase my coconut cream from Trader Joes it is the best. The coconut flavor is not strong.
Taste the soup and add additional seasoning to your liking. Serve the soup with a side grilled cheese or baguette.
