Another simple one. Made a little piquant with a bit of Paprika and diced Jalapeno
If that's not your speed I would 100% recommend adding some fresh Basil into the mix instead
That was the original plan, but it turns out I had no Basil on hand, so...here we are

Recipe (serves 6)

3 Red Bell Peppers, roughly chopped into 1" pieces
1 Large Onion, roughly diced
800g Tinned Chopped Tomatoes
4 Cloves of Garlic, peeled and minced
1 Small Red Jalapeno, deseeded and finely diced
1tbsp Paprika
4tbsp Oil (used Rapeseed)
1L Vegetable Stock
Salt and Pepper to taste

1. Heat up the Oil in a large pan (about 2L capacity) on medium heat. Add the Red Peppers and Onion and gently cook them gently out for about 10-15 minutes, until they've started to soften.

2. Add the Garlic, Paprika and diced Jalapeno and cook for another minute or two, until it's all very fragrant. Then add the Chopped Tomatoes and bring it to a low bubble before adding the Vegetable Stock.

3. Leave the pan on a low simmer for about 20-30 minutes, then remove from the heat and allow the liquid to cool for another ten minutes before blending.

4. Blend the soup until very smooth and fine. Add Salt and Pepper to taste, and serve. Optionally garnish with Red Pepper Flakes or finely chopped Basil.