Preheat your oven to 425°F and line a large baking sheet with parchment paper.

Arrange the tomatoes, peppers, onion, and whole garlic bulb on the baking sheet. Drizzle with olive oil and season with salt and pepper. Roast for 40 to 45 minutes until the vegetables are tender and lightly charred.

Allow the roasted vegetables to cool slightly. Squeeze the roasted garlic cloves out of the bulb. Transfer all the vegetables to a blender, add the vegetable broth, smoked paprika, and a pinch of cayenne pepper if using. Blend until smooth.

Pour the blended soup into a pot and bring to a gentle simmer over medium-low heat for about 10-15 minutes.

If the soup is too thick, add more broth as needed to thin it. Taste and adjust salt and pepper as needed before serving warm. Garnish with fresh herbs, such as chopped parsley or basil.