In a medium pot combine olive oil, onion, peppers, fresh tomatoes and carrots; cook over medium heat until onions become translucent. Add the seasonings, mushrooms and tomato paste; stir and continue cooking. Add vegetable stock and canned tomatoes, bring soup to a soft boil, then reduce and let simmer for about a half hour or to preference. Remove soup from heat and let cool a little. Add cream, salt and pepper to taste. Blend with an immersion blender, or place small batches in a regular blender; blend until smooth. Serve with Parmesan cheese, sour cream and chives for garnish. (Cut back on the red pepper flakes and Sriracha if you do not like heat).