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Flavor Base: Heat 1 Tbsp olive oil in a large pot over medium heat. Add 1 cup diced carrots, 1 cup diced celery, ½ cup diced yellow onion, 1 red bell pepper (diced), and 4 cloves garlic (minced). Saute until onion is soft and translucent, about 5 minutes.
Simmer: Stir in 4 cups vegetable broth, 2 cups peeled and diced potatoes, 2 15-oz cans chickpeas (drained), and ½ tsp each salt, ground black pepper, smoked paprika. Cover and gently simmer for 15 to 20 minutes, or until carrots are fork-tender.
Thicken: In a separate bowl or cup, whisk together 1 cup heavy cream and 2 Tbsp cornstarch. Reduce heat of the soup to medium/low, then pour the cream into the soup. Let simmer until it thickens slightly, about 5 minutes.
Serve: Remove from heat then stir in 1 cup grated cheddar cheese. Serve warm, topped with Italia parsley, shredded cheese, and crusty bread!