Preheat oven to 200 degrees C. Rub oil on peppers and put them in the oven to roast for about 30 minutes. Take out of the oven when it’s roasted and let rest for 15 minutes.
Heat olive oil in a stockpot. Add onion and garlic and cook until soft but not brown, about 5 minutes.
Add smoked paprika powder, cayenne pepper and white pepper. Cook for about 1-2 minutes.
Stir in canned tomatos and already peeled the skin off bell peppers.
Add vegetable broth.
Cook for about 20 minutes.
Blend with a hand blender until fairly smooth. Cook for 1 more minute and it’s ready to serve. Enjoy!