Step 1

Heat the olive oil in a large heavy bottom pot over medium heat. Add the onions, carrots and celery and cook until soft and translucent, 5 minutes. Season with salt, pepper, and crushed red pepper.

Step 2

Add the garlic, basil, thyme and roasted red peppers, and cook until fragrant, 1-2 more minutes.

Step 3

Add canned tomatoes and broth, and bring mixture to a boil. Reduce the heat and simmer for 30 minutes.

Step 4

Turn off the heat. Use an immersion blender to puree the soup until smooth and completely blended. Stir in the greek yogurt until well combined. Serve with fresh torn basil.