Preheat your oven to 400°F (200°C).

On a large baking tray, combine the chopped leek, red peppers, tomatoes, onion, and whole garlic cloves. Drizzle with olive oil and season with salt and black pepper. Toss to coat.

Roast the vegetables in the oven for about 30 minutes until tender and slightly golden, stirring halfway through.

Transfer the roasted vegetables and garlic to a blender and blend until smooth.

Pour the blended vegetable mixture into a large pot, add 4 cups of stock, and bring to a gentle simmer on medium-low heat.

Add the ravioli to the simmering soup and cook according to package instructions, usually 3-5 minutes, until the ravioli are tender.

Ladle the soup into bowls, finishing with a drizzle of cream, fresh basil leaves, and optional crushed red pepper flakes. Serve immediately.