Preheat your broiler to high. Slice the red bell peppers in half, remove the seeds, and place them cut-side down on a baking sheet. Broil for 5-7 minutes until skins are blistered and charred. Transfer to a covered bowl for 15-20 minutes to steam, then peel and chop.

In a large pot, add 2 tablespoons of olive oil over medium heat. Once shimmering, add 1 chopped yellow onion and sauté for 5-7 minutes until softened. Add 3 minced garlic cloves and cook for an additional minute.

Stir in 2 diced sweet potatoes, 1 teaspoon smoked paprika, 1 teaspoon ground cumin, and optional cayenne pepper. Sauté for 2-3 minutes.

Pour in 4 cups vegetable broth and 1 can of undrained diced tomatoes. Bring to a boil, then simmer for 20-25 minutes, adding roasted peppers until sweet potatoes are tender.

Use an immersion blender to puree the soup until smooth. Alternatively, blend in batches using a traditional blender.

Taste and adjust seasoning with salt and black pepper. Heat through and serve with olive oil drizzle and garnishes.