YOUR SOLIN GENERATED RECIPE
Creamy Roasted Tomato Basil Soup
Enjoy a velvety, aromatic bowl of roasted tomato basil soup that delights the senses with its rich, tangy roasted tomatoes, creamy nonfat Greek yogurt, and hearty cannellini beans. This soup bursts with fresh basil, roasted garlic, and caramelized onions, delivering a satisfying blend of textures and flavors perfect for any meal.
INGREDIENTS
4 cups Diced Tomatoes (600g)
2 cups Cannellini Beans, cooked (480g)
2 cups Nonfat Greek Yogurt (450g)
1 medium Yellow Onion (110g)
3 cloves Garlic
1/2 cup Fresh Basil
1 tbsp Olive Oil
1 cup Vegetable Broth
Salt and Pepper to taste
PREPARATION
Preheat the oven to 400°F. Toss the diced tomatoes and roughly chopped onion with olive oil, salt, and pepper on a baking sheet.
Roast the tomatoes and onions for about 20-25 minutes until they are slightly caramelized and softened.
In a large pot, sauté the minced garlic in a little olive oil over medium heat for 1-2 minutes until fragrant.
Add the roasted tomatoes and onions to the pot along with the vegetable broth. Bring to a simmer.
Stir in the cannellini beans and let the mixture simmer for about 5 minutes to combine flavors.
Remove the pot from heat and blend the soup until smooth using an immersion blender or careful transfer to a blender.
Return the blended soup to low heat and stir in the nonfat Greek yogurt until fully incorporated, ensuring the soup remains smooth and creamy. Avoid boiling to prevent curdling.
Tear fresh basil leaves and stir into the soup. Adjust seasoning with salt and pepper as needed.
Serve warm and enjoy your nutrient-packed, creamy roasted tomato basil soup.