Add tomatoes with juice, chopped basil, thyme, and black pepper. Stir together and partially cover with lid and allow to cook for 10 minutes to allow the flavors to meld.
Pour in the broth, bring to a boil, reduce heat and allow to simmer for 20 minutes.
Using a immersion blender or carefully pour soup into a blender, puree the soup until your desired consistency.
Return to pot if using a blender, add greek yogurt and parmesan cheese and return to simmer.
Season with additional pepper and add salt if needed.
Serve soup hot with a dollop of of Greek Yogurt and sprinkle of parmesan cheese. Garnish with fresh basil.
Notes
* use stainless steel, enamel-coated cast iron, ceramic, and glass. Avoid aluminum, cast iron, and copper which are metals that react with tomatoes to make the soup taste metallic.