Roast the Red Peppers. Set your oven to broil. Slice the poblano peppers in half lengthwise and place them on a lightly oiled baking sheet, skin sides up. Alternatively, roast them on a lightly oiled grill over medium heat.
Broil the red peppers for 15 minutes, or until the skins char and blacken. They should puff up. (If using the grill, simply set the red peppers whole onto the hot grill. Turn them every few minutes, until the skins char and blacken.)
Remove the peppers and set them into a bowl, cool slightly, then peel off the skins and discard them along with the seeds and stems. If the peppers don't peel easily, cover the bowl with plastic or a cloth to allow to steam, which will loosen the skins.
Rough chop the red peppers and set them aside.
Make the Roux. Add the peanut oil to a large pot and heat to medium heat. Add flour and stir. Cook for 8-10 minutes, constantly stirring, until the roux browns to the color of peanut butter.
Add the onion and hot peppers and cook for 5 minutes to soften.
Add the chopped roasted red peppers, garlic, smoked paprika, cumin and salt and pepper. Cook another minute, stirring.
Add the vegetable stock and bring to a quick boil. Reduce the heat and simmer for 30 minutes to let the flavors develop.
Adjust the consistency to your preference by adding more stock or water to thin.
Use a stick blender to blend the soup into a thin consistency, or transfer it to a food processor or blender and process in batches.
Serve in bowls and garnish with olive oil or chili oil, chili flakes, pepper slices and fresh chopped parsley.