In a large pot saute garlic and onion over medium heat in the Tbsp. of olive oil until translucent. Add tomatoes, broth, basil, potato, roasted red peppers and Parmesan rinds. Cook for 30 min. simmering, stirring occasionally. Remove Parmesan rinds. Let cool slightly and blend in a blender until smooth. Return to pot and add sugar, salt and pepper to taste and yogurt, whisk well and reheat and serve.
Recipe by Noshing With the Nolands at http://noshingwiththenolands.com/no-cream-creamy-tomato-soup/