Put a large soup pot on the stove over medium heat.

Add the olive oil to the pot and let it warm for about 30 seconds.

Add the chopped onion and 1/2 teaspoon of the salt. Cook, stirring now and then, for 5 minutes, until the onion is soft and translucent.

Add the sliced garlic to the pot. Cook for 30 seconds, stirring, until it smells fragrant.

Add the smoked paprika and stir for 15 seconds so it mixes into the oil and onions.

Add the chopped roasted red peppers to the pot. Cook for 2 minutes, stirring, until they look glossy and fully heated through.

Pour the vegetable broth into the pot and raise the heat to high.

When the broth comes to a full boil, add the artichoke hearts. Lower the heat to medium and let the soup simmer for 5 minutes.

Use a spoon to break any very large artichoke pieces into bite-size pieces right in the pot.

Stir the remaining 1/2 teaspoon salt and the black pepper into the broth.

Add the rice noodles to the pot and press them down into the broth. Stir once after 1 minute so the noodles separate and do not clump together.

Add the frozen peas when the noodles are just starting to soften, about 3 minutes after the noodles go in. Cook for 2 to 3 minutes more, until the peas are hot and the noodles are tender but still a little springy.