4 cups sliced Roma tomatoes
1/4 cup sliced yellow onion
1/2 tsp salt
1/2 tsp pepper
2 cups vegetable stock
1 tsp paprika
1/2 tsp garlic powder
Pinch of red pepper flakes to taste optional
2 tbsp fat-free plain yogurt
fresh basil for garnish
Preheat oven to 200̊C. Spray a large baking sheet with non-stick cooking spray.
Arrange the sliced Roma tomatoes and onions in a single layer on the prepared baking sheet and season with salt and pepper.
Roast for 15-20 minutes (??…maybe shorter, depending on how thinly they’re sliced), until softened and golden brown.
Combine the roasted tomatoes/onions, vegetable stock, smoked paprika, garlic powder, and red pepper flakes in the pitcher of a high-speed blender.
Blend on high for 5-7 minutes, until creamy and hot. Divide the soup into two bowls, top each with a tablespoon of plain yogurt, and garnish with thinly sliced fresh basil.