A creamy and flavorful soup made with roasted red peppers, tomatoes, garlic, and a spicy kick, perfect for a cozy meal.

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Roast the red peppers under a broiler or on a gas flame until charred on all sides. Place in a bowl, cover, and let steam for 10 minutes. Peel off the skins, remove seeds, and chop.
In a large pot, heat olive oil over medium heat. Add chopped onion and cook until translucent, about 5 minutes.
Add garlic, smoked paprika, cayenne pepper, and red pepper flakes. Cook for another minute until fragrant.
Stir in the roasted red peppers, diced tomatoes, 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, and season with salt and black pepper to taste. Heat through but do not boil.
Serve hot, garnished with fresh basil or parsley if desired.