Ingredients:

  • 3 lbs Roma Tomatoes, halved
  • 1 medium Red Bell Pepper, quartered
  • 6 large Garlic Cloves, peeled
  • 3 tbsp Extra Virgin Olive Oil
  • 1 tsp Kosher Salt
  • ½ tsp Black Pepper
  • 1 medium Yellow Onion, diced
  • 3 cups Vegetable Broth, low sodium
  • 1 tbsp Tomato Paste
  • ¼ cup Fresh Basil Leaves
  • ¼ cup Plain Greek Yogurt

Instructions:

  1. Preheat your oven to 400°F (200°C). Arrange the halved tomatoes, quartered peppers, and whole garlic cloves on a large rimmed baking sheet.
  2. Drizzle the vegetables with olive oil and season with salt and pepper. Roast for 40-45 minutes until tomato skins are slightly charred and mahogany-colored and garlic is soft and golden.
  3. While the vegetables roast, heat a splash of oil in a cast iron pot or Dutch oven over medium heat. Add the diced onion and sauté for 5-7 minutes until translucent.
  4. Stir in the tomato paste and cook for 2 minutes until it turns a deep brick red.
  5. Carefully transfer all the roasted vegetables and the pan juices into the pot.
  6. Pour in the vegetable broth and bring to a gentle simmer for 10 minutes.
  7. Stir in the fresh basil leaves.
  8. Use an immersion blender to puree the soup until completely smooth.
  9. Stir in the plain Greek yogurt or coconut cream for a velvetier finish before serving.