Roasted Red Pepper-Tomato Soup

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3 red bell peppers (1 1/2 lb. total), rinsed, stemmed, seeded, and halved

3 tablespoons olive oil

1 onion (7 oz.), peeled and chopped

2 cloves garlic, peeled and minced

1 can (28 oz.) whole San Marzano or other pear or plum tomatoes

1 tablespoon paprika such as pimentón de La Vera (see notes)

3 cups vegetable or fat-skimmed chicken broth

2 teaspoons fresh lemon juice

Salt and pepper

Crème fraîche or plain yogurt

Chopped parsley

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