Heat your oil in a large heavy-duty pot. Toss in the onions and garlic, sautéing over medium heat until they soften and turn a golden, translucent hue.

Stir in the smoked paprika and red pepper flakes. Letting the spices hit the hot oil for about 30 seconds "blooms" the flavor, making the soup much more vibrant.

Pour in your vegetable stock and bring the liquid to a rolling boil. Carefully fold in your cabbage ribbons. Turn the heat down to a simmer and cover, letting the cabbage soften for about 10 minutes until it loses its rigidity.

Gently stir in the fire-roasted tomatoes (with their juices). Continue to simmer the soup uncovered for another 15 to 20 minutes. This allows the broth to reduce slightly and the sweetness of the cabbage to balance the acidity of the tomatoes.

Taste your broth. Adjust with salt and pepper as needed. For the best experience, let the soup sit for 5 minutes off the heat before ladling it into bowls.