Preheat your oven to 425°F (220°C).

Chop all vegetables: slice the tomatoes, zucchinis, carrots, and bell pepper; roughly chop the onion; cut the top off the garlic bulb.

Spread prepared vegetables on a large baking sheet, drizzle with olive oil, and roast for 35-40 minutes until tender and caramelized.

Transfer roasted vegetables to a blender, add 3 cups of vegetable broth, and blend until smooth.

Pour blended mixture back into a pot over medium heat, simmer, and stir in the coconut milk once warmed through.

Ladle soup into bowls and garnish with black pepper and basil leaves if desired.