– 1 large tomato or 2 medium – 1 large Italian eggplant – 1 large bell pepper red, yellow or orange – 5 garlic cloves – 1 TB olive oil – 2 cups vegetable stock – ½ cup half and half cream or more stock for vegan version – 2 teaspoon smoked paprika – ½ teaspoon salt – ½ teaspoon garlic powder – ½ teaspoon cayenne pepper optional – Crackers for serving – Parsley or cilantro for serving