I start by preheating the oven to 450°F (230°C). Place the red bell peppers on a baking sheet and drizzle with a little olive oil. Roast them for about 20 minutes, flipping halfway through until the skins are charred and wrinkled. Once done, transfer them to a bowl and cover with plastic wrap for 10 minutes. This makes the skins easier to peel off.

While the peppers are cooling, I heat olive oil in a large pot over medium heat. Add the chopped onion and cook until it becomes translucent, about 5 minutes. Then, add the minced garlic and smoked paprika, stirring for an additional minute to release the flavors.

Once the red peppers are cool enough to handle, peel off the charred skins and remove the seeds. Place the peppers in a blender with a bit of chicken broth and blend until smooth. If you’re using an immersion blender, you can add the peeled peppers directly to the pot with the sautéed onions.

Pour the blended peppers into the pot with the onions and garlic. Stir in the rest of the chicken broth and bring the mixture to a gentle boil. Lower the heat and let it simmer for about 10 minutes.

Now, it’s time to add the shredded chicken to the pot. Stir well and cook for another 5 minutes until the chicken is heated through. Then, pour in the heavy cream or coconut milk, stirring until the soup is creamy and well combined. Season with salt and pepper to taste.

Once the soup is ready, ladle it into bowls and garnish with fresh parsley or basil. I love adding a sprinkle of smoked paprika on top for an extra touch of flavor.