1. Preheat oven to 425°F (220°C). Place 300g whole bell peppers on a baking sheet and roast for 25-30 minutes, turning occasionally, until charred on all sides. 2. Place roasted peppers in a bowl, cover with plastic wrap, and let steam for 10 minutes. Peel, seed, and roughly chop. 3. Heat 15ml olive oil in a large pot over medium heat. Add 100g diced onion and cook for 5 minutes until softened. 4. Add 9g minced garlic and cook for 30 seconds until fragrant. 5. Add 400g fire-roasted tomatoes, chopped roasted peppers, 2g thyme, 1g red pepper flakes (if using), and black pepper. Cook for 2 minutes. 6. Add 500ml vegetable broth and 10ml balsamic vinegar. Bring to a simmer and cook for 15 minutes. 7. Using an immersion blender (or working in batches with a regular blender), puree soup until smooth. 8. Stir in 60g Greek yogurt. 9. Serve garnished with 10g chopped basil, 30g crumbled feta, 15g pumpkin seeds, and 30g whole grain pita on the side.