For the Roasted Bell Pepper

1. Preheat oven to 450˚F. Place bell peppers on a foil or parchment paper lined sheet tray. Cook in the oven for 30-35 minutes until the skin is wrinkled and charred, flipping the peppers over half way through.
2. Remove from heat and let cool. Once cool to the touch, remove the stem and the charred outer skin. Cut each pepper in half and remove the seeds.

For the Soup

1. In a large pot or dutch oven, heat the olive oil over medium heat. Add the onion,  cook until somewhat softened and onion is starting to become translucent, about 5 minutes.
2. Add garlic, stirring frequently, and cook for 1 more minute, until fragrant.
3. Add tomato paste and stir until coated. Cook 2 minutes, until darker in color.
4. Pour in the red wine and scrape up any browned bits on the bottom of the pot.
5. Stir in roasted peppers, diced tomatoes, vegetable broth, Italian seasoning, paprika, cayenne, and pepper flakes.
6. Bring to a boil, reduce to a simmer, cover the pot, and cook 10 minutes, stirring occasionally.
7. Turn off heat and remove cover. Use an immersion blender or transfer to a standing blender and blend until completely smooth. Add  salt and pepper to taste.
8. Garnish with croutons, fresh parsley, ground black pepper, and chili flakes as desired. Serve immediately with a best ever grilled cheese sandwich!