Creamy Fire-Roasted Tomato Soup

1. Sauté Aromatics: In a large pot, heat olive oil over medium heat. Add the diced shallot, carrot, and celery. Sauté for 5-6 minutes, until the vegetables are softened. Add the garlic and cook for 1 minute until fragrant.
2. Add Tomatoes and Seasonings: Stir in the tomato paste, fire-roasted tomatoes, dried thyme, oregano, basil, and Calabrian chili paste. Season with a pinch of salt and pepper. Let cook for 2-3 minutes to let the flavors meld.
3. Add Stock and Simmer: Pour in the chicken stock, stirring to combine. Bring the soup to a boil, then reduce the heat to low and let it simmer for 10-15 minutes until the vegetables are tender.
4. Blend the Soup: Using an immersion blender, blend the soup until smooth. Alternatively, carefully transfer the soup in batches to a blender, then return it to the pot.
5. Add Greek Yogurt: Stir in the Greek yogurt for a creamy texture, and adjust salt and pepper to taste.
6. Serve: Ladle the soup into bowls, and garnish with a dollop of Greek yogurt or fresh basil if desired.