3 red bell peppers (1 1/2 lb. total), rinsed, stemmed, seeded, and halved
3 tablespoons olive oil
1 onion (7 oz.), peeled and chopped
2 cloves garlic, peeled and minced
1 can (28 oz.) whole San Marzano or other pear or plum tomatoes
1 tablespoon paprika such as pimentón de La Vera (see notes)
3 cups vegetable or fat-skimmed chicken broth
2 teaspoons fresh lemon juice
Salt and pepper
Crème fraîche or plain yogurt
Chopped parsley