4 red bell peppers, seeded and chopped
1 large onion, chopped
4 tbsp. olive oil
2 garlic cloves, crushed
3 tbsp. tomato paste
3 ½ cups vegetable stock or chicken broth
2 tsp. dried cilantro
1 tsp smoked paprika
Salt and ground black pepper
Cilantro leaves to garnish
In a large saucepan, cook peppers and onion gently in the oil for about 5 minutes, stirring occasionally.
Stir in the garlic, dried cilantro, paprika and tomato paste. Add in half the stock, bring to a boil.
Cover the pan, lower the heat and simmer for 10 minutes.
Puree the mixture in a food processor or blender. Return to the pan; add the remaining stock for desired consistency, season with salt and pepper.
Bring soup back to a boil, allow to heat through.
Garnish with cilantro leaves