Cut 4 large ripe tomatoes in half, 1 red bell pepper in half (deseed the bell pepper) and 1 small onion in half, then add the cut veggies to a baking tray lined with foil paper

Add the baking tray to a pre-heated oven, bake and broil option 210 C - 410 F, after 15 minutes take the garlics out and set aside, after a total cooking time of 45 minutes take the baking tray out of the oven and let the veggies cool off for about 10 minutes

Add all the veggies into a tall plastyc cylinder or blender, also add 1 tablespoon of extra virgin Spanish olive oil and ½ teaspoon of dried thyme and puree everything until well pureed

Transfer the mixture into a sauce pan and heat with a LOW heat, then add a ½ cup of vegetable broth and lightly season with sea salt, mix everything together until well combined, simmer for 10 minutes

Transfer the soup into 2 bowls, garnish with Greek yogurt, black pepper, toasted pumpkin seeds and fresh parsley