In a large soup pot, add the olive oil and heat over medium high heat. When heated, add the bell peppers, onions, shrimp, garlic, and tomato. Saute in the oil until they begin to soften.
Add the chicken broth, and bring to a boil. Add potatoes and carrots, and boil for 15 minutes or until the potatoes and carrots are tender and can be easily pierced with a fork.
Once the potatoes are tender, add the cream into the soup pot, and boil for about 2 more minutes.
Garnish with cilantro if desired. Enjoy!