Roasted Red Pepper & Sweet Potato Soup

In a roasting pan or baking dish, toss together red peppers, sweet potatoes, onion, garlic, oil, Italian seasoning, salt and pepper. Roast at 425ºF until tender, about 1 hour, stirring once.

Empty vegetables into a soup pan. Add broth and cream cheese and blend with an immersion hand blender. (Alternatively, in batches in food processor, puree vegetables with broth and cream cheese; strain into the soup pan.)

Whisk in the water. Bring soup to a boil; reduce heat and simmer for 5-10 minutes. Stir yogurt with herbs and dollop onto bowls of soup to garnish.