• Preheat oven to 400°.
• Place tomatoes face down on a baking sheet. Sprinkle with 1 teaspoon olive oil, salt and pepper. Bake 30-40 minutes until the tomatoes are softened.
• In a large saucepan, place remaining olive oil and heat over medium high heat. Place onions and garlic in and cook until softened, about 10 minutes. Place the tomatoes, roasted tomatoes, chicken stock and basil. Add salt and pepper. Bring to a boil and then reduce and simmer for 15 minutes.
• Blend ingredients until smooth using an immersion blender or placing in a blender. Return to pan and stir in the yogurt. Blend and reheat.
• Serve in soup bowls. Sprinkle a bit of chopped basil if desired.
• 6-8 servings

Tips:

• You substitute 2 14.5 ounces cans of fire roasted tomatoes for the fresh and skip the roasting.
• If you like spicy soup add 1/2 teaspoon crushed red pepper to the onion and garlic sauté.