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.

Place the tray in the oven and roast for about 30 minutes, stirring halfway through, until the vegetables are tender and slightly golden.

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 tender.

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