Roasted Red Pepper Cream Soup with Parmesan Crisps

Preheat oven to 200°C (400°F). Wash and halve the red bell peppers, remove seeds and stems. Place them cut-side down on a baking sheet lined with parchment paper. Roast for 20-25 minutes until the skin is blistered and slightly charred. Transfer to a bowl, cover with plastic wrap, and let steam for 10 minutes. Peel the skin off the peppers once cool enough to handle.

While peppers are steaming, finely chop the onion and mince the garlic. Heat olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and sauté for 5-7 minutes until softened and translucent. Add the minced garlic and smoked paprika (if using), and cook for another minute until fragrant.

Add the peeled roasted peppers and vegetable broth to the pot. Bring to a simmer and cook for 10 minutes to allow flavors to meld. Remove from heat and carefully blend the soup with an immersion blender until completely smooth. Alternatively, transfer to a regular blender (be cautious with hot liquids).

Return the blended soup to the pot. Stir in the heavy cream. Season with salt and black pepper to taste. Heat gently over low heat, but do not boil.

While the soup is heating, preheat oven to 180°C (350°F). Line a baking sheet with parchment paper. Grate the Parmesan cheese. Place small mounds (about 1 tbsp each) of grated Parmesan onto the prepared baking sheet, leaving space between them. Bake for 5-7 minutes, or until golden brown and crispy. Let cool on the baking sheet for a minute before transferring to a wire rack to fully crisp up.

Ladle the hot roasted red pepper cream soup into bowls. Garnish each serving with a few Parmesan crisps and a drizzle of olive oil or a fresh herb like basil, if desired.