Heat 2 tablespoons of oilve oil in a large stock pot over medium/high heat.

When the olive oil is fragrant, add onion, garlic, salt, and pepper, and sautee for around 5 minutes or until the onion becomes translucent.

Meanwhile, place tomato paste, diced tomatoes, whole peeled tomatoes, basil leaves, and garlic powder into a high-speed blender.

Once the onions are translucent, add that mixture to the blender as well.

Blend on high for 1-2 minutes or until everything is pureed.

Transfer mixture back into the stockpot and turn to medium/high heat.

Once the soup is boiling, turn heat down to low and add vegetable broth, cream, Greek yogurt, and apple cider vinegar.

Mix soup until everything is combined and creamy.

Option to serve immediately, or to continue to let simmer for 10-20 minutes for more depth of flavor.

Taste soup before serving and add salt and pepper, to taste.