{GLUTEN FREE}
In a large soup pot heat olive oil over medium heat. Add diced onion, bell peppers, celery, jalapeno, and 1 teaspoon kosher salt.
Add chopped garlic, tomato paste, cumin, oregano, paprika, and bay leaf. Continue to sauté, stirring frequently, until spices are fragrant and sticking to the bottom of the pan – about 1-2 minutes.
Simmer for about 15 minutes – until soup has reduced slightly and veggies are super tender. Remove the bay leaf and transfer roughly 1/3 of the soup to a blender and blend until mostly smooth.