Heat the olive oil in your pot over medium heat. Add the diced onion and red pepper with a pinch of salt. Cook, stirring occasionally, for 5–7 minutes until the onion is soft and the pepper starts to caramelize at the edges.

Stir in the garlic, smoked paprika, chili flakes, and cumin. Cook for 30–60 seconds, stirring constantly, until fragrant. Do not let the spices scorch.

Pour in the chopped tomatoes and stir, scraping up any browned bits from the bottom of the pot to prevent burning.

Add the vegetable broth and potatoes. Bring the soup to a gentle boil over medium-high heat.

Reduce the heat to medium-low and simmer for 20–25 minutes, partially covered, until the potatoes are fork-tender and the broth has slightly thickened.

For a rustic feel, leave the soup chunky. For a creamier style, blend part of the soup with an immersion blender or puree 2–3 cups and return to the pot.

Stir in sugar or maple syrup if the soup tastes too acidic. Add the vinegar or lemon juice. Taste and adjust salt, pepper, and acidity.

Ladle the soup into bowls and top with chopped herbs. Serve hot and enjoy.