Preheat your oven to 400°F (200°C). Gather your chopped leeks, red peppers, tomatoes, onion, and garlic, ready for roasting.

On a large baking tray, combine the chopped leeks, red peppers, diced tomatoes, onion, and minced garlic. Drizzle with olive oil, then season with salt and pepper. Toss until the vegetables are well-coated.

Place the baking tray in the oven and roast for about 30 minutes. Stir halfway to ensure even roasting.

Remove the tray from the oven and allow the vegetables to cool slightly. Then, transfer the mixture to a blender or use an immersion blender to purée until smooth.

In a large pot, pour the blended vegetable mixture along with vegetable stock. Stir and bring to a gentle simmer over medium heat for about 5-8 minutes.

Introduce your ravioli to the simmering soup, cooking according to package instructions for about 3-5 minutes.

Once the ravioli are tender, ladle the soup into bowls. Drizzle with cream, sprinkle fresh basil, and add crushed red pepper flakes if desired. Enjoy!