1. Combine the red peppers, tomatoes, garlic, paprika, almond butter, and salt in a blender and process until smooth.

2. Transfer to a large saucepan and add the broth, stirring to combine. Gently heat for 10-15 minutes. Remove from the heat and stir in the vinegar.

3. Divide into serving bowls and garnish each with a drizzle of olive oil, minced parsley, and optional toppings of your choice.