Preheat your oven to 450°F. Place whole red peppers on a baking sheet lined with foil. Drizzle with one tablespoon of olive oil and turn to coat evenly. Roast for 25-30 minutes, turning every 10 minutes, until the skins are blackened and blistered all over.

Transfer the roasted peppers to a bowl and cover tightly with plastic wrap. Let them steam for 15 minutes. Once cooled, peel away the charred skin, remove stems and seeds, then roughly chop the pepper flesh.

Heat remaining olive oil in a large pot over medium heat. Add diced onion and cook for 5-6 minutes until softened and translucent. Add minced garlic and smoked paprika. Cook for another minute, stirring constantly, until fragrant.

Add your roasted peppers to the pot along with vegetable broth. Bring everything to a boil, then reduce heat and simmer for 15 minutes.

Remove the pot from heat. Using an immersion blender, puree the soup until completely smooth. Stir in heavy cream and season generously with salt and pepper. Taste and adjust seasonings as needed.

Ladle hot soup into bowls. Garnish with fresh basil, a drizzle of cream, or a sprinkle of croutons. Serve immediately.