Preheat oven to 400°F (200°C).

Cut bell peppers and tomatoes into quarters.

Place bell peppers, tomatoes, and garlic on a baking sheet.

Roast for 30-40 minutes, or until vegetables are tender and slightly browned.

Bring vegetable broth to a boil in a large pot.

Add roasted vegetables, smoked paprika, cayenne pepper (if using), and salt to the pot.

Simmer for 10 minutes.

Purée the soup using an immersion blender or transfer to a regular blender and blend until smooth.

Season with salt and pepper to taste.