Preheat the oven to 425°F (220°C).

Wash and cut the 5 pounds fresh tomatoes into halves, quarters, or sixths, depending on their size.

Arrange the cut tomatoes, skin-side down where possible, in a single layer on a baking sheet, optionally lined with parchment paper for easier cleanup.

Drizzle 1 tablespoon of the olive oil over the tomatoes, garlic, and bell pepper, then sprinkle with salt and pepper to taste.

Roast the tomatoes, garlic, and optional bell pepper in the preheated oven for approximately 40-55 minutes, until they are soft and range from golden brown to lightly blackened in spots.

While the tomatoes are roasting, wash and chop the 1 medium to large white or sweet yellow onion, 4 stalks celery, and 3 to 4 large carrots.

Add the remaining 2 tablespoons olive oil to the bottom of a large stockpot or saucepan set over medium heat on the stovetop.

Once the pot is warm, add the chopped onion, celery, and carrots. Sprinkle with salt and pepper to taste.

Simmer the vegetables, covered, over a medium-low heat for about 15 to 20 minutes, stirring occasionally, until the onions become translucent and the carrots and celery are soft.

Carefully transfer the roasted tomatoes, garlic, and optional bell pepper, along with any accumulated pan juices, into the pot with the sautéed carrots, onion, and celery.

Add the 1 quart (4 cups) vegetable broth, 1 can (14 oz) full-fat unsweetened coconut milk, 1 bunch (½ cup packed) fresh basil leaves (or 3 tablespoons dry basil), ½ tablespoon Italian seasoning (or "no salt seasoning"), ½ teaspoon cumin, ½ teaspoon paprika, and the optional pinch each of coriander and/or allspice to the pot.

Stir to combine all ingredients and allow the mixture to return to a low boil, stirring occasionally.

Puree the soup until smooth directly in the pot using an immersion blender. Alternatively, carefully transfer the hot soup in batches to a regular blender to puree.

Taste the homemade roasted tomato basil soup and adjust seasoning with additional salt and/or black pepper if needed.

If a thicker consistency is desired, continue to simmer the soup longer, allowing it to reduce and thicken further.

Serve the soup hot, or allow it to cool completely before storing in the refrigerator for up to one week or freezing in freezer-safe containers for up to one year (best quality within 6 months).