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1 tablespoon olive oil
1 large onion chopped
2 carrots chopped
3 celery stalks chopped
1 teaspoon salt
½ teaspoon black pepper
¼ teaspoon crushed red pepper
2 garlic cloves chopped
2 tablespoons fresh torn basil plus for for serving
1 tablespoon fresh thyme
4 bell peppers
1 28 ounce can crushed tomatoes with juices
4 cups vegetable broth
¼ cup Greek yogurt
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Wash peppers, cut in half, decore. Place in a baking dish. In each pepper place a clove of garlic. Drizzle with olive oil and then drizzle with lemon juice. Bake for an hour at 350F.
Heat olive oil in a large heavy bottom pot over medium heat. Add the onions, carrots and celery and cook until soft and translucent, 5 minutes. Season with salt, pepper, and crushed red pepper.
Add the garlic, basil, thyme and roasted red peppers, and cook until fragrant, 1-2 more minutes.
Add canned tomatoes and broth, and bring mixture to a boil. Reduce the heat and simmer for 30 minutes.
Turn off the heat. Use an immersion blender to puree the soup until smooth and completely blended. Stir in the greek yogurt until well combined. Serve with fresh torn basil.
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