Instructions

1. In a heavy-bottomed stockpot or Dutch oven, heat oil to medium. Sauté leeks and peppers, with a pinch of kosher salt, until softened, about 7 minutes.
2. Add tomatoes, with their liquid, and stock and bring to a boil. Reduce heat to medium-low, stir in paprika and cumin, and simmer an additional 30 minutes.
3. Stir bread crumbs into soup. When cool enough to handle, purée soup in a food processor or blender. Spoon into individual bowls and garnish with pepper flakes and parsley, if using.