Preheat oven to 400F. Prepare the vegetables by slicing them in half lengthwise. Remove the stems from tomato and eggplant. Remove the seeds and white ribs from inside the pepper.

Place all the vegetables in a roasting pan in one layer, cut side up, and scatter the garlic in between the vegetables. Pour the olive oil over the vegetables and lightly rub all over.

Roast the veggies in the oven for 1 hour and 20 minutes or until they are fully cooked and soft, flipping them halfway. When turning the vegetables, cover the garlic cloves with the peppers to prevent them from burning.

No need to peel the vegetables, but if you'd like the soup to have a smoother consistency, you can easily take the skin off the vegetables after they are roasted.

Once the vegetables are cooked, roughly chop them and place them in a blender with the stock. Blend until smooth.

Pour the soup into a pot and warm gently. Add the cream and spices, and mix. Serve with crackers and cilantro or parlsey.

For thinner soup, add a little bit more stock.