A warm and flavorful soup made with roasted red peppers, tomatoes, and spices, perfect for a cozy meal.

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Preheat the oven to 450°F (230°C). Place red bell peppers on a baking sheet and roast for 25-30 minutes, turning occasionally, until the skins are blackened.
Transfer the roasted peppers to a bowl and cover with plastic wrap. Let sit for 10 minutes, then peel off the skins, remove seeds, and chop.
In a large pot, heat olive oil over medium heat. Add onion and cook until soft, about 5 minutes.
Add garlic, smoked paprika, cayenne pepper, and cumin. Cook for 1 minute until fragrant.
Add the roasted red peppers, diced tomatoes (with juice), and vegetable broth. Bring to a boil, then reduce heat and simmer for 15 minutes.
Use an immersion blender to puree the soup until smooth, or transfer to a blender in batches.
Stir in heavy cream or coconut milk if using. Season with salt and pepper to taste.
Serve hot, garnished with fresh herbs if desired.

Adjust the level of cayenne pepper to suit your spice preference.
Coconut milk can be used to keep the recipe dairy-free and vegan.
Soup can be stored in the refrigerator for up to 4 days or frozen for longer storage.