Set oven to broil. Place whole bell peppers and tomatoes on a baking sheet and pour 3 tablespoons olive oil over vegetables and place in oven. Turn vegetables over every 5 minutes to char the skin. After 10 minutes, take tomatoes out of the oven and set aside to cool. Leave bell peppers in the oven for additional 10-15 minutes, then take it out of the oven and let it cool.
Remove stems, skin and seeds from bell peppers and chop them in 3 inch pieces. For tomatoes, remove the core and chop them into 2 inch pieces.
Heat medium soup pot over medium heat and add remaining olive oil. Add sliced onions and sauté until onions are soft, then stir in dried oregano. Add peppers, tomatoes and combine with onions. Add water to the pot, place cover and simmer for 15 minutes over low heat.
Puree in a blender until smooth (you can also use hand blender). Return pureed mixture to the soup pot and stir in smoked paprika, salt, and heavy cream or half and half. Place cover and simmer under low heat for another 15 minutes.
While soup is simmering, heat small cast iron skillet over medium heat and add olive oil. When olive oil starts to sizzle, add whole mini tomatoes, fresh thyme and salt. Cook tomatoes for 2 minutes on each side or until tomatoes char and blister. Turn off heat and place 2-3 tomatoes and sprig of thyme on each soup bowl.
