Preheat your oven to 450°F (230°C). Place the whole red bell peppers on a baking sheet lined with parchment paper. Roast them for about 25-30 minutes, turning them occasionally, until the skins are charred and blistered.

Remove the peppers from the oven and immediately place them in a bowl. Cover the bowl with plastic wrap or a lid. Let them steam for 10 minutes. Once cooled slightly, peel away the charred skin, remove the seeds, and discard the stems.

In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and cook until translucent, about 5 minutes. Add the minced garlic and smoked paprika, stirring constantly for one minute until fragrant.

Add the roasted pepper flesh to the pot. Pour in the vegetable broth and season with salt and pepper. Bring the mixture to a gentle boil, then reduce the heat and let it simmer for 15 minutes.

Use an immersion blender to blend the soup directly in the pot until it reaches your desired consistency. Alternatively, transfer the mixture in batches to a standard blender.

Stir in the heavy cream (or your chosen substitute). Taste the soup and adjust the seasoning if necessary. Heat through for another 2 minutes.

Ladle the warm soup into bowls. Garnish with fresh basil, a drizzle of olive oil, or croutons.