Instructions:
- Preheat oven to 400°F (200°C). Toss peppers, onion quarters, and unpeeled garlic cloves with olive oil, salt, and pepper on a baking sheet. Roast for 25–30 minutes, turning halfway, until skins are blistered and lightly charred.
- Remove from oven. Place hot peppers immediately into a heatproof bowl and cover tightly with plastic wrap (or transfer to a paper bag and seal). Let steam for 10 minutes to aid peeling.
- Once cool enough to handle, peel the peppers (removing seeds and stems) and peel the softened garlic cloves. In a large saucepan, heat a drizzle of fresh olive oil over medium heat. Sauté the chopped pepper flesh and roasted garlic for 2 minutes.
- Add the vegetable stock, diced tomatoes (with juice), smoked paprika, and dried thyme to the pot. Bring to a gentle simmer and cook for 15 minutes, allowing flavours to meld.
- Remove the pot from the heat. Use an immersion blender directly in the pot to blend until perfectly smooth and velvety. (Alternatively: Carefully transfer batches to a standard blender, blend, and return to the pot.)
- Stir in the heavy cream (if using). Taste and adjust seasoning with additional salt and pepper as needed. Heat through gently—do not boil after adding cream.
- Ladle into warm bowls and serve immediately, garnished as desired.