Slice the top off of the head of garlic. Place the garlic in a large baking dish along with the quartered onion, cherry tomatoes, and red bell peppers. Drizzle with the olive oil and sprinkle with the dried basil, oregano, red pepper flakes, salt, and pepper. Toss to coat everything evenly.
Transfer the baking dish to the oven and roast for 30-35 mins or until the tomatoes have begun to burst, the onion and garlic are tender, and the roasted red peppers are browned and tender.
Let cool for 5 minutes. Squeeze the garlic out of its skins and transfer to a blender with the remaining roasted veggies. Add the vegetable broth and chipotle peppers and blend on high until smooth.
Ladle into serving bowls and top with crushed or whole roasted corn Craize crackers and a drizzle of olive oil and coconut cream!