Roast the Peppers:
Preheat your broiler.
Place the red bell pepper and jalapeños on a baking sheet lined with foil.
Broil for 5-7 minutes per side, or until the skins are blackened and blistered. Watch carefully to prevent burning.
Transfer the peppers to a bowl and cover with plastic wrap. Let them steam for 10-15 minutes. This will make it easier to peel the skins.
Once cooled slightly, peel off the blackened skins. Remove the seeds and membranes. Dice the red bell pepper and jalapeños. Remember to wear gloves or wash your hands thoroughly after handling jalapeños!
Make the Soup:
In a large pot or Dutch oven, heat the olive oil over medium heat.
Add the diced onion and cook until softened, about 5 minutes.
Add the minced garlic and cook for another minute, until fragrant.
Pour in the chicken broth, and add the diced roasted red bell pepper, roasted jalapeños, smoked paprika, and cumin.
