Instructions:
- Preheat oven to 400°F (200°C). Toss tomatoes, peppers, onion, and whole garlic cloves with 4 Tbsp olive oil, oregano, salt, and pepper on a large rimmed baking sheet. Spread evenly.
- Roast for 40–45 minutes, stirring halfway, until vegetables are softened and slightly charred at the edges. Squeeze the roasted garlic cloves out of their skins once cool enough to handle.
- Transfer all roasted vegetables (including juices) into a large pot or Dutch oven. Add stock and optional sugar. Bring to a gentle simmer over medium heat.
- Using an immersion blender, blend the mixture until perfectly smooth and velvety. Add more stock if the soup is too thick. Taste and adjust seasoning (salt/pepper). Keep warm.
- To make the topping: In a food processor, combine the drained feta, Greek yogurt, lemon juice, and 1 Tbsp olive oil. Process until completely smooth, light, and airy.
- Ladle the hot soup into bowls. Spoon a generous dollop of the whipped feta mixture into the centre of each bowl.
- Drizzle lightly with extra high-quality olive oil and sprinkle generously with fresh basil. Serve immediately with crusty bread.