1. Preheat oven to 400°F (200°C) conventional. Combine tomatoes, onion, peppers, olive oil, and seasonings in a roasting pan and toss well. Add garlic and thyme sprigs, then roast for 25-30 minutes until tender and slightly caramelized. Remove garlic cloves and squeeze out their pulp into the pan. Discard thyme stalks. Stir in vinegar, then blend the mixture until smooth, adding water to achieve desired consistency (about 1/2 cup).
2. Reheat the soup if needed, then divide between two bowls. Top each with ricotta, basil leaves, seeds, and a drizzle of olive oil. Serve with bread for dipping.