Heat 2 tablespoons of olive oil in a large pot over medium heat. Add 1 finely chopped onion and sauté for 5–6 minutes until soft and translucent. Stir in 3 minced garlic cloves and cook for another 30 seconds.

Add 2 tablespoons of tomato paste to the pot, stirring it into the sautéed onions and garlic. Cook for 1 minute.

Incorporate 2 cans of fire-roasted tomatoes and 4 cups of broth. Season with salt, pepper, and optional smoked paprika. Stir and bring to a gentle boil.

Reduce heat to low and let soup simmer uncovered for 15–20 minutes.

Blend the soup until smooth using an immersion blender or transfer to a standard blender in batches.

Return blended soup to low heat and stir in ½ cup of heavy cream or coconut milk if desired. Adjust seasoning before serving.