Sweet Pepper and tomato cream soup

I present a culinary recipe that is popular in peasant families in the center and north of Spain. Many people believe that when cooking this food, it is quite possible to do without tomato paste, and it is only needed to decorate the soup and give it a beautiful red color, but this is not entirely true. Tomato gives the right balance of acid. Try this soup, it's very tasty.
Cut carrot, onion and celery into large pieces. Fry them in a frying pan with olive oil. After a couple of minutes, add the chopped tomatoes to them and continue to simmer for 4-5 minutes.
In a separate frying pan, fry the peeled and sliced sweet pepper. Fry until the skin on the pepper becomes brownish. Then transfer the pepper to the first pan, to the rest of the vegetables and continue to simmer them for another 5 minutes.
Chop the garlic and parsley and add it to the vegetables too. Next, add cumin, sugar, black pepper and tomato paste. After another 2-3 minutes, pour the broth and wine. We will continue stewing for another 10 minutes.
Next, the toasting must be transferred to a blender. Add more cream there and turn the soup into an excellent fragrant puree at a low mixing speed. Cream soup of sweet peppers and tomatoes is ready, bon appetit.