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Core and quarter the bell peppers. Cut the tops off the garlic. Arrange on foil-lined baking sheet. Drizzle all in oil, salt, and red pepper flakes. Roast at 425F for about 30 minutes, or until peppers are charred and garlic is soft.
Meanwhile, cook and crumble bacon. Reserve 2-3T bacon grease.
Fry the carrots in the bacon grease until getting blackened, adding a little oil to the bacon grease as necessary. Add enough broth to pan to just cover carrots, and simmer until they are soft, about 15 minutes.
Strain off ⅓ carrots. Blend broth and about ⅔ carrots with immersion blender, and return reserved carrots to pan. Add celery.
Chop and add roasted peppers. Remove garlic from husks and add. Careful, they'll be hot!
Simmer for 15 minutes, or until celery has softened.
Stir in heavy cream and melted butter. If you're trying to go dairy free, you could substitute a little coconut milk instead of the cream and butter. Season to taste, and serve!