1. Preheat oven to 425˚F. In large bowl, toss together red peppers, cauliflower, shallots, garlic, oil, cumin, 1 tsp paprika, coriander, half of the salt and pepper, oregano, cinnamon and cayenne.
2. Arrange on parchment paper-lined baking sheet in single layer. Bake for 20 to 25 minutes or until cauliflower and red peppers are tender, and red peppers start to blister.
3. In blender, purée roasted vegetables, tomatoes and Ripple Half and Half Original until smooth; transfer to saucepan. Add remaining paprika, salt and pepper; bring to boil. Reduce heat to medium-low; stir in vinegar. Simmer for about 10 minutes or until thickened. Stir in basil and parsley.

TIP

– Top bisque with croutons or serve with toasted baguette slices.