Preheat the oven to 180°C (350°F) convection. Wash the vegetables and peel the carrots. Cut off the top part of the garlic head so the cloves are slightly exposed. Roughly chop the tomatoes, bell peppers, carrots, and onion, remembering to remove the seeds from the peppers.
Place the garlic head in the center of a baking dish. Distribute the chopped vegetables around it. Drizzle generously with olive oil and season with salt and pepper. Place the thyme and rosemary sprigs on top.
Roast the vegetables in the oven at 180°C for 45 minutes.
After roasting, remove and discard the herb sprigs. Transfer all the roasted vegetables and their juices into a large pot. Squeeze the roasted garlic out of its skin and add it to the pot.
Pour the vegetable broth into the pot, ensuring you scrape in all the roasting juices from the baking dish. Bring to a simmer and let it cook for 5 minutes.
Puree the soup finely with an immersion blender until creamy and velvety.
Stir in the cream and briefly heat the soup again. Serve with a dollop of sour cream and garnish with fresh herbs.
Cook it hands-free.
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