Tasty tomato soup

I must say, it's really nice to come home to a fixed dinner. Which I did Wednesday night. This recipe is a real family favorite when it comes to soups, and it couldn't be simpler. Some frying, some cooking, some mixing and it's done (of course most recipes could be described like that, but seriously it's EASY). My family ate it with chorizo, but that's not necessary at all. What I could recommend though, although I didn't have time to do it, is to fry up some chickpeas with some paprika and chili, then you get some good protein. The recipe didn't call for it, but I had some parsnips (from the crêpes) in the fridge that I topped the soup of with.

For one soup-eater:
1 portion cooked wheat seeds (ok, that's probably the wrong name, it's matvete)
1/2 clove of garlic
Oil
1 can (400g) crushed tomatoes
1-2 roasted bell peppers, in a jar
Salt (or vegetable bouillon)
Pepper
If you want to; herbs of your choice
(Chickpeas)

Cook the wheat. Finely chop the garlic and fry quickly in the oil. Add the tomatoes and let cook gently for a while. Add the bell peppers and mix with a hand blender until smooth. Season with salt and pepper. Top the soup with the wheat and enjoy.