Smoky Spanish Tomato Soup

Smoky Spanish Tomato Soup      Adapted from this site

Approx. 80 oz of whole or chopped tomatoes, undrained
1 large onion, chopped
2 c red bell pepper, chopped
1/4 c olive oil
1 tsp sweet paprika
2-3 T smashed garlic
1 t cumin
1/2 c bread crumbs
sour cream


Cook onion and oil in wide, heavy pot with 1/2 t salt. Saute until soft, approx. 15 minutes. Add drained tomatoes, (reserve liquid), another 1/2 tsp salt and paprika. Saute until tomatoes are cooked through, add garlic and cumin, cook for a couple minutes, then add reserved tomato juice. This will be thick and you might need to add some water or veggie stock. I added water and it came out great. 
Stir in bread crumbs and using a hand blender, blend in the pot, or blend it carefully, in batches in a counter-top blender. Top with a dollop of sour cream. This really makes all the difference!