Prep and roast the veg. Heat your oven to 425°F (220°C). Halve the red peppers and tomatoes. Remove pepper seeds and cores. Place peppers (cut side down), tomatoes, onion wedges, and unpeeled garlic cloves on a sheet pan. Drizzle with 2 tablespoons olive oil, season with salt and pepper, and roast for 25–30 minutes, until the peppers are blistered and the tomatoes are juicy.

Steam and peel the peppers. Transfer the hot peppers to a bowl and cover for 5 minutes. The steam helps loosen the skins. Peel and discard the skins; they should slip off easily. Squeeze the roasted garlic from the skins.

Build the base. Warm 1 tablespoon olive oil in a large pot over medium heat. Stir in tomato paste and cook for 1 minute to caramelize. Add smoked paprika and red pepper flakes. Stir for 15–20 seconds until fragrant.

Add the roasted vegetables. Roughly chop the tomatoes and onion if needed. Add them to the pot with the peeled peppers and roasted garlic. Stir to coat in the spiced oil and paste.

Pour in broth and simmer. Add the vegetable broth and bay leaf. Bring to a gentle simmer and cook for 10–15 minutes. This lets the flavors blend and deepen.

Blend until smooth. Remove the bay leaf. Use an immersion blender to puree the soup right in the pot until silky. Or carefully transfer to a blender in batches. If you prefer a rustic texture, blend only half.

Finish and balance. Stir in the vinegar, then taste. Add salt and black pepper as needed. For a creamy version, swirl in the heavy cream or coconut milk. If the soup tastes flat, add a pinch more salt or an extra splash of vinegar. If it’s too tangy, a pinch of sugar can help.

Serve. Ladle into bowls and garnish with chopped basil or parsley, a drizzle of olive oil, and a crack of black pepper. Add croutons, grilled cheese, or toasted sourdough on the side.