Creamy Tomato Soup

Sweet Pepper Tomato Soup
Homemade creamy tomato soup with no preservatives.
Rich and creamy fresh tomato soup with grilled cheese croutons.
Ingredients:
2 pounds fresh ripe tomatoes
Half of a sweet pepper cored and seeded.
1 large clove garlic peeled
Small wedge onion peeled
2 cups chicken bone broth
1 tsp. better than bouillon chicken
Olive oil
Kosher salt
Directions:
Preheat the oven to 400°.
Core the tomatoes and slice in quarters.
Place the tomatoes, sweet pepper, onion and garlic in a mixing bowl.
Drizzle olive oil in and mix to cover.
Sprinkle the mixture with salt to taste and pour onto a baking sheet.
Cook in the oven for about 20 minutes to cook and bring the flavour out.
Turn frequently.
Cool for 10 minutes.
Pour mixture into a blender.
Add in the bone broth and bouillon.
Puree to a very smooth consistency.
You can add a fresh sprig of basil if you like.
Strain the soup to remove the seeds and skins.
To Serve:
Heat the soup in a pot.
Serve with fresh cracked pepper and a dollop of sour cream or splash of heavy cream to taste.
Notes:
I also like to float grilled cheese keto croutons on top.
Another nice surprise addition is a blob of cream cheese in the bottom of the soup bowl.