Tomato soup

We've tried several recipes for home made tomato soup.  The last one was such a dud!  We're going to try out my neighbor's version next.  Her smallest kiddos loves it, maybe we will too.

7 medium ripe tomatoes, cut in half
2 garlic cloves
1 tsp olive oil
1 tbs balsamic vinegar
1 tbs brown sugar
1 tbs tomato paste
1 1/4 c. vegetable stock
6 tbs plain yogurt
2 tbs fresh basil
salt and pepper to taste

Spread tomatoes and unpeeled garlic cloves on a sheet pan and spread evenly
Mix olive oil and vinegar together and drizzle over the tomatoes then sprinkle the brown sugar on top
Roast at 400 degrees for 20 minutes or until tender and lightly charred in places
Remove from the oven and let cool slightly
Removed the roasted garlic from the skin and place with the tomatoes in a strainer over a saucepan
Press through the strainer with the back of a wooden spoon
Add vegetable stock and tomato paste to the sauce pan, heating gently
In a small bowl stir the chopped basil and yogurt together
Season the soup with salt and pepper, remove from heat and stir in the basil yogurt
Top with more basil if desired