In a saucepan over medium-low heat, slowly heat
the oil until warm but not burning hot. Add the paprika, stir and remove from the heat. Set aside.
With the rack in the highest position, preheat the broiler. Line a baking sheet with aluminum foil.
Place the peppers on the sheet, skin side up. Brush lightly with oil and broil until the skins blacken, 8 to 10 minutes. Transfer the peppers to an airtight container. Let cool. Remove the skin and dice the flesh.
In a saucepan over medium heat, soften the onion in the oil. Add the broth, peppers and potatoes. Bring to a boil and simmer until the vegetables are tender, about 15 minutes.
In a blender, purée the soup until smooth. Season with salt and pepper.
Garnish each serving with a drizzle of smoked paprika oil.
Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.