Ingredients
- 2 pounds ripe tomatoes, halved
- 2 tablespoons olive oil
- 1 small onion, chopped
- 3 cloves garlic
- 2 cups vegetable broth
- 1 cup plain yogurt
- 1/2 teaspoon smoked paprika
- Salt, to taste
- Freshly ground black pepper, to taste
- Fresh basil or parsley (for garnish)
Directions
Step 1:
Preheat the oven to 400°F (200°C).
Step 2:
Place tomatoes, garlic, and onion on a baking tray. Drizzle with olive oil and season with salt and black pepper.
Step 3:
Roast for 30–35 minutes until tomatoes are soft and lightly caramelized.
Step 4:
Transfer roasted vegetables to a pot. Add vegetable broth and smoked paprika, then bring to a gentle simmer for 5 minutes.
Step 5:
Blend the soup until smooth using an immersion blender or regular blender.
Step 6:
Remove from heat and slowly stir in yogurt until fully incorporated.
Step 7:
Adjust seasoning and garnish with fresh basil or parsley before serving.
