"This soup -- creamy without cream, sweet without sugar -- would make an elegant first course for a dinner party. It would be equally comfortable alongside a grilled cheese sandwich as a stand-in for tomato soup."
In a Dutch oven or heavy stock pot, heat the olive oil over medium heat. Add the onion and red bell peppers, stir, and cover. "Sweat" the vegetables, stirring occasionally, for 5 minutes until they are just soft. Stir in the garlic, jalapeño and tomato paste, and 2 cups of stock. Bring to the boil, then reduce to simmer, cover, and cook for 10 minutes.
Remove the pot from heat and pureé the soup with an immersion blender; or, let cool slightly and pureé in a food processor or stand blender, then return the soup to the pot. The soup should be super-smooth, with no chunks of pepper or onion.
Return to the heat, pour in the remaining stock, lime zest and juice, and season with salt and pepper to taste. Bring all to the boil, and remove from the heat.