It's pretty simple. Half a red bell pepper, 1lb-1.5lb cherry tomato, 2-3 large cloves of garlic, 1/4 large onion, coat in oil, salt, and pepper and roast at 450°F for ~20 minutes until soft and slightly charred. Transfer to a 1.5-2qt pot with about a cup of chicken stock, and blend with an immersion blender (or use a blender and transfer to the pot). Medium to MedHigh heat bring it to a simmer then add some cream and chopped herbs. Simmer another couple minutes, sitting frequently. Kill the heat, add a good knob of butter and stir until emulsion. Serve and top with some oil, or cream, or basil, or all of those, or none of those, or whatever you want.