4 large red bell peppers, seeded and cut into quarters
2 cups cauliflower florets, broken into bite-sized pieces
12 cloves garlic
1 large sweet onion
10 ounces grape tomatoes
¼ cup extra virgin olive oil
1 teaspoon kosher salt
¼ teaspoon black pepper
6 cups vegetable broth
1 small can tomato paste
2 Tablespoon low fat cream cheese
cayenne pepper

Preheat oven to 450 degrees F. Toss vegetables and garlic with olive oil and sprinkle with salt and pepper. Roast vegetables at 450 degrees on an aluminum foiled lined baking sheet for 35-40 minutes. Transfer to blender, add broth and blend. Pour tomato paste and vegetable broth into stockpot and heat just to boil. Remove from heat and stir in cream cheese and sprinkle with cayenne pepper to taste.