Directions:

Bring large pot of water to boil. Drop in tomatoes. Poach 20 seconds. Drain tomatoes under cold water. Peel off and discard skins. Cut tomatoes in half; squeeze out seeds. Chop tomatoes; set aside. Discard water.

Heat olive oil in soup pot. Add onion and red pepper; cook 2-3 minutes until softened. Add garlic and cook briefly. Add tomatoes, chili powder and cumin; cook 3-4 minutes to soften tomatoes slightly. Add stock, salt and pepper to taste. Simmer 40 minutes.

Puree soup in blender or food processor. Return soup to pan; stir in cream. Add salt and pepper to taste. Serve hot.