Step 1

Preheat the oven to 450°F. Place the red pepper halves cut-side down on a baking sheet. Drizzle with 1 tbsp olive oil. Roast for 25-30 minutes until the skins are charred.

Step 2

Remove the peppers from the oven and immediately cover the baking sheet tightly with foil. Let the peppers steam for 10 minutes. Peel off the skins and coarsely chop the peppers.

Step 3

Heat the remaining 1 tbsp olive oil in a large pot over medium heat. Add the onion and sauté for 5 minutes until softened. Stir in the garlic and cook for 1 minute until fragrant.

Step 4

Add the roasted red peppers, diced tomatoes, broth, smoked paprika, thyme, and red pepper flakes (if using). Bring to a boil, then reduce the heat and simmer for 20 minutes.

Step 5

Use an immersion blender to puree the soup until smooth. Stir in the heavy cream. Season with salt and pepper to taste.

Step 6

Serve hot, garnished with a drizzle of heavy cream and fresh basil. Enjoy!