Preheat your oven to 400°F (200°C). Place the diced jalapenos on a baking sheet and drizzle with olive oil. Toss to coat evenly.

Roast the jalapenos in the preheated oven for 15 minutes, or until they are slightly charred and softened. This enhances their flavor.

In a large pot, heat 1 tablespoon of olive oil over medium heat. Add the diced onion and sauté for about 5 minutes, or until the onion is translucent.

Add the minced garlic and sauté for an additional 1 minute, until fragrant. This step builds the flavor base of the soup.

Pour in the chicken broth and bring to a simmer. Add the roasted jalapenos, smoked paprika, cumin, salt, and black pepper. Simmer for 10 minutes to allow the flavors to meld.

Remove the pot from heat. Using an immersion blender, blend the soup until smooth. Alternatively, you can carefully transfer the soup in batches to a countertop blender. Blend until smooth and return to the pot.

Stir in the softened cream cheese and heavy cream until fully incorporated. Heat the soup over low heat until warmed through, but do not boil to prevent curdling.

Ladle the soup into bowls. Top each serving with crumbled bacon, shredded cheddar cheese, a dollop of sour cream, and chopped cilantro for freshness.

Serve immediately and enjoy the creamy, spicy flavors of your jalapeno popper soup!