Preheat your oven to 400°F (200°C).

On a large baking tray, combine chopped leek, chopped red peppers, chopped tomatoes, chopped onion, and minced garlic.

Drizzle the vegetables with olive oil, then season with salt and freshly cracked black pepper. Toss to combine.

Roast the vegetable mixture for about 30 minutes, stirring halfway through.

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

Pour the creamy vegetable blend into a large pot over medium heat. Add stock and stir well.

Add the ravioli and cook them according to package instructions.

Serve the soup hot, drizzling with cream and garnishing with fresh basil and crushed red pepper flakes.