Roasted Tomato & Basil Soup

Preheat the oven to 400°F (200°C).

Place the halved tomatoes on a baking sheet, drizzle with 2 tablespoons olive oil, and season with salt and pepper.

Roast for 25-30 minutes or until tomatoes are soft and slightly caramelized.

While the tomatoes are roasting, heat 1 tablespoon of olive oil in a large pot over medium heat.

Add the chopped onion and garlic and sauté gently until slightly caramelized, about 10-13 minutes.

Add the roasted tomatoes and broth to the pot with the onions and garlic.

Bring to a simmer over medium heat and cook for 10 minutes.

Stir in the chopped basil, sugar, and baking soda.

Use an immersion blender or regular blender to puree the soup until smooth.

Return to the heat and stir in the Greek yogurt and nutritional yeast. Cook for 5 minutes over low heat. If the yogurt slightly curdles, blend again until smooth.

Adjust seasoning as needed and serve hot, garnished with fresh basil leaves alongside grilled cheese sandwiches!