Ingredients:

  • 3 lbs Roma tomatoes, halved
  • 1 large red bell pepper, quartered and seeded
  • 6 cloves garlic, skin-on
  • 3 tbsp extra virgin olive oil
  • 1 tsp sea salt
  • 1/2 tsp cracked black pepper
  • 1 tbsp grass-fed butter
  • 1 large yellow onion, diced
  • 2 medium carrots, peeled and diced
  • 1 stalk celery, diced
  • 2 tbsp tomato paste
  • 3 cups low-sodium vegetable broth
  • 1 tsp dried oregano
  • 1/2 tsp smoked paprika
  • 1/4 cup plain Greek yogurt
  • 1/4 cup fresh basil leaves, chiffonade
  • 1 tsp balsamic glaze

Instructions:

  1. Preheat your oven to 400°F (200°C). Arrange the halved tomatoes, quartered bell pepper, and unpeeled garlic cloves on a parchment-lined baking sheet.
  2. Drizzle the vegetables with 3 tablespoons of olive oil and season with sea salt and black pepper. Roast for 30–35 minutes until the tomato skins are shriveled and slightly charred.
  3. While the vegetables roast, melt the butter in a Dutch oven or heavy-bottomed pot over medium heat. Add the diced onion, carrots, and celery. Sauté for 8–10 minutes until the vegetables are softened and translucent.
  4. Remove the roasted vegetables from the oven. Carefully squeeze the softened garlic out of its skin into the pot. Add the roasted tomatoes, peppers, and any accumulated juices from the baking sheet into the pot.
  5. Stir in the tomato paste, vegetable broth, dried oregano, and smoked paprika. Bring to a simmer and cook for 10-15 minutes to allow the flavors to meld.
  6. Using a high-speed upright blender or an immersion blender, process the soup until completely smooth and velvety.
  7. Whisk in the Greek yogurt to create a stable emulsion. Serve warm, garnished with fresh basil chiffonade and a drizzle of balsamic glaze.