Preheat oven to 200 C.
Put the chopped tomatoes and pepper on a baking tray and pour over the 1 tbsp olive oil. Bake in the oven for around 20 minutes, or until the veggie are cooked through and the edges are going just a little bit crispy.
Once done transfer the veggies to a blender (if your blender can’t take heat, wait for them to cool down a bit first) and add the garlic, salt, pepper, paprika, cumin and coriander. Blend until smooth – around 20 seconds.
Pour the contents of the blender in large pan. Add the stock powder and water and cook for about 5 minutes.
Add the black beans. Heat the soup for 10 minutes to allow all the flavours to infuse and the garlic to cook.
To serve, garnish with fresh parsley or coriander, and drizzle with olive oil.