Creating Roasted Red Pepper Soup is straightforward if you follow these steps:

1. Roast the Peppers: Preheat your oven to 450°F (232°C). Place the red bell peppers on a baking sheet and roast for 25-30 minutes, turning occasionally, until the skins are charred.
2. Sauté the Vegetables: In a large pot, heat olive oil over medium heat. Add the chopped onion and sauté for 5 minutes until softened. Stir in the minced garlic and cook for an additional minute.
3. Peel and Chop the Peppers: Once the peppers are roasted, remove them from the oven and let them cool slightly. Peel off the charred skin, remove the seeds, and chop the peppers.
4. Combine Ingredients: Add the chopped roasted peppers to the pot with the onions and garlic. Pour in the vegetable broth and add smoked paprika. Bring to a boil, then reduce heat and simmer for 10-15 minutes.
5. Blend the Soup: Use an immersion blender to puree the soup until smooth. Alternatively, carefully transfer the mixture to a blender and blend until creamy. Return the soup to the pot and stir in the heavy cream. Season with salt and pepper to taste. Heat through.

These steps will guide you in creating this incredible soup effortlessly.