Preheat oven to 400 degrees. 

Arrange tomatoes, onion, and peppers on a baking sheet.  Drizzle with olive oil, salt, and pepper.  Roast for 30 minutes. 

Bring broth and crushed tomatoes to a boil.  Add roasted vegetables, garlic, and simmer for 15 minutes.  Take off heat and blend with an emersion blender.  Add cream, basil, and parsley.