Preheat the oven to 400 F and line a baking sheet with parchment paper.

Toss the vegetables with 3 tablespoons of the olive oil, season with salt and pepper, and roast for around 45 minutes, until the vegetables are soft and golden brown with the tomatoes blistered.  Remove from the oven.

In a large heavy bottomed pot (I use a Staub cocotte), add the remaining 2 tablespoons of olive oil and heat on medium-low.  Add the crushed garlic and cook, stirring, until it is fragrant, about 1 minute (do not brown the garlic as it will get bitter).  Add the white wine stir, and add the roasted vegetables (including juices) and stock.  Cook uncovered for about 15-20 minutes, stirring occasionally.  Add the basil and stir.

Remove from the heat and using an immersion blender or the Vitamix blender, carefully blend the soup (you will want to do this in batches and cool it down before blending in the blender, this is very important for safety reasons).  Once smooth, return to the pot to reheat for serving.  

Once reheated, season with salt and pepper, add a touch of cream or cashew cream if you want it to be creamier, and a pinch of sugar to taste as needed. Divide among the bowls and enjoy.

Transfer the cooked veggies (including the juices) to a blender (I used my Vitamix). Add 1 litre of vegetable stock and select the Hot Soups program – let it complete.  Season with salt and pepper to taste, add the basil leaves, thin with additional stock if desired (or a touch of cream or cashew cream if you wish), blend just until the basil leaves are blended in and smooth and serve!