Bell Pepper Soup

Chop the onions and press the garlic cloves.
In the soup pot, bake the onions and garlic in olive oil until the onion is glassy. Keep pot covered while baking.
While the onion is cooking, chop the bell pepper. Add to the onion, cover the pot, and let cook with the onion until softened.
While the bell pepper and onion are cooking, chop the tomatoes and add them to the pot.
Add smoked paprika, garlic powder, and onion powder (to taste, but the smoked paprika should be at least 2-4 teaspoons). Let the vegetables bake for a bit. Cover the pot so that their juices don't evaporate.
Add stock/water + stock cubes/powder. The vegetables should be fully submerged and the water on top of them should be at least a knuckle deep. Give everything a quick mix.
Cover and let boil for at least 15 minutes.
Turn off the heat. Use a handmixer to mash the soup into an even, mostly smooth texture, until no large chunks of vegetables remain.
Add oregano and chilli flakes, boil for a little bit to incorporate their flavor.
Taste test. Add more spices if necessary. Add water if too thick in consistency. Let boil uncovered for a few minutes if it's too watery.

This recipe is incredibly loose. I recommend a pepper/tomato/onion ratio of 2-3 bell peppers, 3-4 tomatoes, and 2-3 small onions. Keep tomato and bell pepper ratio roughly the same and don't add too much tomato, or the soup will taste too tomato-sweet.
Soup can be kept in the fridge for a few days.