This is an easy to make, low-calorie soup. The garnish makes it a bit elegant.
Line a pan with olive oil and roast peppers and garlic at 425 degrees until skin is partially blackened about 10 to 15 minutes. Remove from oven and put in a covered dish.
Once cooled, peel the skin from the peppers. I mostly just try to get the blacken parts off.
Sautée chopped onion and garlic in olive oil until translucent.
Add peeled peppers to the garlic and onions. I take scissors and cut the peppers into chunks while in the pot. Less mess. Add chicken broth to the pot and bring to a boil. Then, simmer partially covered for 8 minutes.
Turn heat off and use an immersion blender to blend. Or, let cool and use a regular blender, then return to pan.
Blend in non-fat yogurt, Sriracha, and salt and raise the heat.
Serve hot with a dollop of yogurt, crispy sage leaf and cracked pepper.