Preheat your smoker or oven to 250 degrees.
Wash and slice tomatoes, peppers, onions & carrots. Place into an aluminum pan and smoke for 2 hours. If using an oven, roast until veggies are dark around the edges (approx. 40 min)
Run all veggies through a food mill, catching juices in a stock pot. Then place stock pot on medium heat and bring to a rolling boil for 10 minutes.
Lower burner heat to low and let contents cook down for an hour.
In a skillet or air fryer, fry bacon slices, then let cool. Crumble into soup. Add paprika, chipolte pepper and sea salt.
Let soup cook on low for another hour, or until it reaches desired thickness. Add cheese and stir in until fully incorporated.
Use an immersion blender to smooth out soup before serving.