Preheat the oven to 425°F (220°C).

Wash and de-stem the 5 pounds of fresh tomatoes. Depending on their size, cut them into halves, quarters, or sixths; leave cherry tomatoes whole. Remove any tough center cores.

Peel the 8 cloves of garlic. If using, de-stem and slice the 1 red bell pepper.

Arrange the cut tomatoes, peeled whole garlic cloves, and optional sliced red bell pepper in a single layer on a baking or roasting pan, ideally lined with parchment paper. Place tomatoes skin-side down as much as possible.

Drizzle the vegetables on the pan with approximately 1-2 tablespoons of the olive oil and sprinkle with salt and pepper to taste.

Roast the tomatoes, garlic, and optional red bell pepper in the preheated oven for 45-55 minutes, or until they are soft, golden brown, and slightly blackened in some spots.

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

Heat the remaining 1-2 tablespoons of olive oil in a large stockpot or saucepan over medium heat until warm.

Add the chopped onion, carrots, and celery to the pot. Sprinkle with salt and pepper to taste.

Simmer the vegetables over medium-low heat for about 15-20 minutes, stirring occasionally, until the onions become translucent and the carrots and celery are soft. Cover the pot and remove from heat if finished before the roasted vegetables are ready.

Once roasted, carefully transfer the roasted tomatoes, garlic, and optional bell pepper, along with any pan juices, into the pot with the sautéed mirepoix.

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

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

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

Taste the soup and add more salt and/or pepper to taste, if needed. If a thicker consistency is desired, continue to simmer the soup over low heat, stirring occasionally, to allow it to reduce and thicken further.

Serve the Creamy Roasted Tomato Basil Soup hot.