Preheat the oven to 200c/180c fan oven. Place the peppers in a baking tray and drizzle with the oil, season and roast in the oven for 30 minutes.
In a large sauce pan or stock pot add the vegetable stock, onion, garlic and roasted red pepper. Bring to the boil and then reduce to a simmer and leave, with the lid on, for 30 minutes.
Remove from the heat, add the cream cheese and then blitz the soup in a blender until you have your desired consistency. I leave mine with a little bite to it but you can make yours super smooth if you prefer.
Pour the soup back into the pan, check the seasoning and add more if you need to then bring the soup back up to a simmer. Serve straight away and enjoy!