Place tomatoes, onion and garlic on a baking sheet and toss with 1-2 tablespoons olive oil and ½ teaspoon salt and pepper. Bake on 350 for 30 minutes.
At the same time place the turnip, beet and red pepper in a tin foil boat, and add 1 tablespoon of olive oil, ½ teaspoon salt and pepper. Roast on 350 for 45 minutes.
After cooked, remove the skin from the beet, chop the beet and peppers, and add all the veggies to a large pot on the stove. Add chicken stock, chipotle peppers, sun-dried tomatoes, smoked paprika, and tomato paste. Bring to a boil then reduce to a simmer for 15 minutes.
Use an immersion blender (or food processor) to puree all the ingredients until completely smooth.
Garnish with fresh basil and Greek yogurt.
For The Mozzarella Crostini:
Preheat the oven to 350 degrees.
Slice the bread into ¼ inch slices...about 20 slices.
Brush one side with olive oil and bake (oil side up) on a parchment-lined baking sheet for 5 minutes.
Meanwhile, slice the fresh mozzarella into thin slices (about 10), then cut in half width-wise so they fit nicely on the sliced French bread. Place one piece of cheese on each slice of bread and bake for 6 more minutes.
Mix together 2 tablespoons of olive oil and 1 minced garlic clove. Heat in the microwave for 20-30 seconds.
Add the chopped fresh basil to the oil/garlic mixture, and drizzle on the baked Mozzarella crostini. Serve warm with the Smoky Tomato Harvest Soup.