Step-By-Step Instructions
Cut the Peppers (photo 1). Stand each pepper upright and slice down around the core to remove the four “walls.” Discard the stems, seeds, and membranes. This gives you (mostly) flat pieces that can sit skin-side up against the heat, maximizing the smoky charred blistering. Place the peppers on a sheet pan.
Prepare the Aromatics. Put the sliced onion and whole garlic cloves on a second sheet pan. Divide the olive oil, smoked paprika, salt, and pepper between the two pans, then toss to coat.
Roast (photo 2). Arrange the peppers skin-side up and spread the onions and garlic into a single layer. Place the onions and garlic on the center rack and roast for 20 to 25 minutes, stirring once. Roast the peppers on the upper rack for 40 to 45 minutes, or until blistered and blackened.
Steam and Peel the Peppers. Immediately transfer the hot peppers to a bowl and cover tightly with a plate or pot lid. Let them sit for 15 minutes, then uncover and use your fingers to slip off the skins.
Blend Until Silky (photo 3). Working in two batches, combine half of the peppers, roasted onions, garlic, and crushed tomatoes in a blender or food processor. Purée until completely smooth. Transfer to a Dutch oven or another heavy-bottomed pot and repeat with the second batch.
Simmer (photo 4). Stir in the dried basil and remaining salt. Bring the soup to a gentle simmer over medium heat and partially cover the pot to prevent spattering. Season to taste, garnish with basil and Greek yogurt, and ENJOY!
