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Cut the tomatoes and bell peppers in half, chop the onion, and cut the tops off the garlic heads.
Place everything on a baking sheet, drizzle with olive oil and balsamic vinegar, and season with salt and fresh rosemary.
Roast at 350°F (180°C) for 40-50 minutes, until soft.
Squeeze the roasted garlic cloves out of their skins and transfer everything to a pot.
Add fresh basil, black pepper, and 1 cup of vegetable broth, then blend until creamy and smooth. Add more broth as needed to reach your desired consistency.
Let the soup simmer gently for a few minutes.
Cut a spooky face into one slice of bread.
Melt butter in a skillet over medium heat, then add the bread and top with cheese.
Cook until the bread is golden and the cheese is melted, then assemble with the spooky face on top.