Preheat the oven to 200°C and heat a flat baking sheet inside.
Mix the red pepper, shallot, thyme, and olive oil in a bowl with seasoning.
Roast the vegetables on a clean baking sheet for 12 minutes until browned.
Blend the roasted vegetables, stock, and cream in a food processor until smooth.
Mix flour, oil, water, chilli flakes, and salt into a dough and roll to 0.5cm thick.
Bake the flatbread on the preheated sheet for 10 minutes, cool, and cut into quarters.
Serve the hot soup in a bowl with the chilli flatbread on the side.