I'm sorry, I don't have the recipe you asked for but thought maybe you could modify this one by adding red peppers to the tomatoes while roasting them. Any other vegies that you'd like could be cooked and pureed and added also I would think. It may at least give you a jumping off point if you try to duplicate theirs. Good luck.

Cream of Roasted Tomato Soup

3/4 pound plum tomatoes
* Cut in half and place on a baking sheet. Brush with 3 tablespoons of extra virgin olive oil. Sprinkle with:
2 cloves garlic, minced
1/2 tsp. oregano
1/2 tsp. basil
salt and pepper
Roast at 475 degrees for 15-20 minutes. Puree in blender, half of tomatoes at a time.
Cook 1/2 cup of finely chopped onion in 2 tablespoons oil till tender. Add tomatoe puree and:
1 cup chicken broth
1/4 cup red wine
1/2 cup tomato paste
Heat. Add 1/2 cup cream and 1/4 cup milk. Simmer for a few minutes to heat all the way through. Taste, it may need a little sugar added.