Step 1

Pre-heat oven to 400 degrees F.  Cut Roma tomatoes in half, lengthwise, and place on a large sheet pan with the garlic cloves.  Drizzle on olive oil and sprinkle with 3/4 teaspoon salt and the black pepper.  Toss everything together and make sure all the tomatoes are coated with oil.  Bake until tomatoes are soft and caramelized and garlic is fork tender, about an hour, stirring once.

Step 2

Add tomatoes and garlic to a blender and blend until smooth.  Next, add the greek yogurt, basil, water, 1/4 teaspoon salt and splash of vinegar to the blender and blend again until smooth, about 1 minute or longer if needed.

Step 3

Pour the soup into a medium sized pot to warm, if needed.