Place garlic, onion, tomatoes, and red peppers on a 9-x-13-inch baking sheet, and cover with olive oil Roast at 375°F for 1 hour. Remove from oven, and allow to cool.
Transfer roasted vegetables to WildSide jar, secure lid, and select "Soup."
Add blended vegetables, broth, milk, salt, pepper, and paprika to medium saucepan. Simmer for 20 minutes to enhance flavor of soup.
For a vegan version of this soup, replace low-fat milk with ½ cup coconut milk.