Step 1: Sauté Aromatics Heat olive oil in a large pot over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and diced jalapeños, cooking for another 2–3 minutes until fragrant.

Step 2: Add Tomatoes and Broth Pour in the crushed tomatoes and chicken or vegetable broth. Stir in smoked paprika, cumin, salt, and black pepper. Bring the mixture to a simmer and cook for 15–20 minutes to blend the flavors.

Step 3: Blend the Base Use an immersion blender to puree the soup until smooth. Alternatively, transfer the mixture to a blender in batches and blend carefully, then return it to the pot.

Step 4: Add Creamy Ingredients Reduce the heat to low. Stir in the softened cream cheese, heavy cream, and shredded cheddar cheese. Mix until the cheeses are fully melted and the soup is smooth and creamy.

Step 5: Adjust Seasoning Taste the soup and adjust the seasoning, adding more salt, pepper, or jalapeños for extra heat if desired.

Step 6: Garnish and Serve Ladle the soup into bowls and garnish with crumbled bacon, fresh cilantro or green onions, and a sprinkle of cheddar cheese. Serve hot with crusty bread or crackers.