Spray a soup pan with olive oil.
Saute garlic and shallots until softened and fragrant (about 2 minutes)
Add bell peppers, cumin, and broth.
Bring to a boil and simmer for 10 minutes.
Puree with a stick blender.
Ladle into bowls. Season with salt and pepper.
Stir half the greek yogurt into each bowl.
Serve with crackers.