Preheat your oven to 450°F. Place whole bell peppers on a baking sheet. Roast for 25-30 minutes, turning occasionally, until skins blacken and blister. Transfer roasted peppers to a bowl and cover with plastic wrap. Let them steam for 15 minutes.

Once cooled, peel away the charred skin, remove stems and seeds, and roughly chop the flesh.

Heat olive oil in a large pot over medium heat. Add chopped onion and cook for 5 minutes until softened. Add minced garlic, cumin, and smoked paprika, stirring for one minute until fragrant.

Add chopped roasted peppers to the pot and pour in vegetable broth. Bring to a gentle simmer and cook for 10 minutes.

Remove pot from heat and use an immersion blender to puree until smooth. Alternatively, transfer to a regular blender in batches.

Return soup to low heat and whisk in Greek yogurt gradually, stirring constantly. Add lemon juice, taste, and adjust seasonings.