Easy Roasted Tomato & Bell Pepper Soup

1. Chop the 6 tomatoes and 1 medium red bell pepper. 
2. Place the chopped tomatoes, red bell pepper, and 1 garlic bulb into a baking dish. 
3. Sprinkle with salt and black pepper, then drizzle with olive oil. 
4. Bake at 425F for 25 minutes. 
5. Once baked, transfer the roasted vegetables to a blender. 
6. Add 1 tsp of garlic powder, 1 tsp of onion powder, 1 tsp of dried oregano, 1/2 tsp of salt, and a handful of fresh basil to the blender. 
7. Optionally, add 2 tbsp of light sour cream. 
8. Blend until smooth. 
9. Your soup is now done. Feel free to strain it if desired.