Ingredients:

  • 3 lbs ripe Roma tomatoes, halved lengthwise
  • 1 medium yellow onion, quartered
  • 6 cloves garlic, peeled
  • 3 tbsp extra virgin olive oil
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 2 cups low-sodium vegetable broth
  • 2 tbsp tomato paste
  • 1 tsp dried oregano
  • 1/2 tsp smoked paprika
  • 1/2 cup plain non-fat Greek yogurt
  • 1 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 halved tomatoes, quartered onion, and garlic cloves with olive oil, salt, and pepper.
  3. Arrange tomatoes cut-side up. Roast for 40–45 minutes until the tomato skins are blistered and the onions have developed mahogany-colored edges.
  4. Transfer all roasted vegetables and their pan juices directly into a Dutch oven.
  5. Stir in the tomato paste, dried oregano, and smoked paprika.
  6. Pour in the vegetable broth and bring to a gentle simmer over medium heat for 10 minutes to allow the flavors to meld.
  7. Remove the pot from heat. Stir in the fresh basil leaves and lemon juice.
  8. Using an immersion blender, process the soup until completely smooth.
  9. Slowly stir in the Greek yogurt until fully incorporated.