Preheat the oven to 250 degrees. Cut the peppers in half, clean them and place them with the skin side up on the roasting rack. Cook for about 20 minutes in the hot oven (center) until the skin blisters. Remove the pods, cool a little, peel and roughly chop the flesh.
Peel garlic cloves and onion, chop coarsely and sauté in 1 tablespoon oil for 5 minutes. Blend in a hand blender with the paprika, chili sauce, peanuts and the remaining oil.
Pour the puree into a saucepan with the vegetable soup, bring to a gentle boil and simmer over low heat for 5 minutes, stirring frequently. Season the sauce with salt and freshly ground pepper to taste.
Serving tip: The sauce tastes warm with fish and meat, but just as good cooled down as a dip for nachos.