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Preheat your oven to 400 degrees Fahrenheit. Add the carrots, peppers, and sweet potato to a baking dish, drizzle with the olive oil, sprinkle with Italian seasoning, salt, and pepper, and mix well. Nestle the onion halves and garlic in the veggies and then drizzle a little extra olive oil over the top of them. Lay the bacon strips over the veggies.
Roast in your oven for 35-40 minutes, until the veggies are tender.
Remove 2 bacon strips and crumble them for topping the soup.
Let the garlic cool slightly and then squeeze the cloves from the skin. Transfer all the roasted vegetables and the remaining 2 slices of bacon to your blender, add the warmed stock and parmesan, and blend until smooth.
Blend in the cream and then season to taste with salt and pepper. Serve with the crispy bacon on top.