Ingredients:

  • 3 lbs mixed heirloom tomatoes, quartered
  • 1 medium white onion, cut into wedges
  • 1 head garlic, top sliced off to expose cloves
  • 3 tbsp extra virgin olive oil
  • 2 tbsp balsamic vinegar
  • 1 tsp kosher salt
  • ½ tsp cracked black pepper
  • 2 cups low-sodium vegetable broth
  • ¼ cup plain Greek yogurt
  • ½ cup fresh basil leaves, packed
  • 1 tbsp fresh lemon juice

Instructions:

  1. Preheat your oven to 400°F (200°C).
  2. On a large baking sheet, toss the quartered heirloom tomatoes and onion wedges with olive oil, balsamic vinegar, salt, and pepper.
  3. Place the head of garlic, wrapped in a small piece of foil with a drizzle of oil, on the corner of the pan.
  4. Roast for 35–40 minutes until the tomato edges are slightly charred and the onions are translucent and golden-brown.
  5. Carefully squeeze the roasted garlic cloves out of their skins directly into a large pot.
  6. Transfer the roasted tomatoes, onions, and all the caramelized pan juices into the pot.
  7. Pour in the vegetable broth and bring to a gentle simmer over medium heat.
  8. Use an immersion blender or high-speed blender to process the soup until smooth and velvety.
  9. Stir in the Greek yogurt, fresh basil, and lemon juice to finish.