Step by step instructions
Cut the peppers (Photo 1) Stand each pepper upright and cut around the core to remove the four “walls”. Remove stems, seeds and skins. This (mostly) gives you flat pieces that can be placed skin side down with heat, adding a smoky charcoal bubble. Place the peppers on a plate.
Prepare aromatics. Place the chopped onion and whole garlic on the second sheet. Divide the olive oil, smoked paprika, salt and pepper between the two pots, then toss to coat.
Fry (Photo 2) Place the pepper skin side up and spread the onion and garlic in one layer. Place the onion and garlic in the center and cook for 20 to 25 minutes, stirring once. Bake the peppers on the top rack for 40 to 45 minutes, or until cooked through and blackened.
Steam the peppers. Immediately transfer the hot peppers to a bowl and cover tightly with a pot or pan lid. Allow them to sit for about 15 minutes, then cover and use your fingers to smooth your skin.
Blend until smooth (Photo 3) Working in two batches, combine half the pepper, fried onion, garlic and crushed tomatoes in a blender or food processor. Puree until completely smooth. Transfer to a Dutch oven or other heavy-bottomed pot and repeat with the second batch.
Taste it (Photo 4) Mix in the dried basil and the remaining salt. Bring the soup to a gentle simmer over medium heat and partially cover the pot to prevent splatter. Garnish with basil and Greek yogurt to taste, and enjoy!