Preheat broiler to high.

Place red bell peppers in the oven (alone or on a sheet pan).

Broil peppers until blackened on all sides, turning occasionally, for about 10 minutes.

Transfer blackened peppers to a zipper bag or a bowl covered with plastic wrap.

Let sit for 15 minutes to allow the skins to loosen.

Once the peppers are cool enough to handle, remove the skins, seeds, and stems.

Place the peeled peppers in a food processor with the garlic and chicken broth.

Puree the mixture until smooth.

Transfer the pureed sauce to a skillet.

Place skillet to medium heat.

Bring the sauce to a gentle bubble.

Add salt and smoked paprika.

Cook, stirring occasionally, for 5 minutes.

Turn off the heat.

Stir in the heavy cream.

Taste and adjust seasoning with salt if needed.

Serve immediately or store in the fridge for up to 5 days.