This soup is incredibly easy and a favorite with my kids. You can add onions to the roasting pan and herbs before you blend if you wish, but my two gobble it up as it is!
3 large tomatoes
1 red pepper
3 cloves garlic
Extra virgin olive oil
1 cup bone broth (I used Kettle and Fire)
Salt and pepper to taste
Preheat oven to 315F
Chop tomatoes and pepper into quarters and place in baking tray with garlic (skin on).
Drizzle generous amount of olive oil over mixture and coat.
Roast in oven for 35-40 minutes, checking halfway and stirring.
Allow to cool for at least 15 minutes.
Place in blender/Nutribullet and add bone broth, salt and pepper to your preference.
Blend until smooth.
If the mixture is too thick, add a little more bone broth and blend again.
Heat and enjoy!