YOUR SOLIN GENERATED RECIPE
Creamy Roasted Tomato Basil Soup
Savor a silky, vibrant roasted tomato and basil soup that balances tangy sweetness with fresh herb notes. This comforting bowl features a luscious, creamy texture achieved through a blend of roasted vegetables, creamy nonfat Greek yogurt, and hearty cannellini beans. Perfectly suited for a nutritious lunch or dinner that embraces clean, balanced eating.
INGREDIENTS
200g Ripe Tomatoes
100g Red Bell Pepper
1/2 medium Yellow Onion
2 Garlic Cloves
1 cup Vegetable Broth
1/2 cup Cannellini Beans
1 cup Nonfat Greek Yogurt
1 tsp Olive Oil
1/4 cup Fresh Basil, chopped
PREPARATION
Preheat your oven to 400°F. On a baking sheet, toss the chopped tomatoes and red bell pepper with the olive oil, salt, and pepper if desired.
Roast the vegetables in the oven for about 20-25 minutes until they begin to caramelize and soften.
While the vegetables are roasting, roughly chop the yellow onion and peel the garlic cloves.
In a medium saucepan, heat a small splash of water or broth and sauté the onion and garlic over medium heat until translucent and fragrant.
Add the roasted tomatoes and red bell pepper to the saucepan. Pour in the vegetable broth and bring the mixture to a simmer.
Stir in the cannellini beans and allow the soup to simmer for an additional 5 minutes to meld the flavors.
Using an immersion blender (or transferring to a blender in batches), blend the soup until smooth.
Lower the heat and gently stir in the nonfat Greek yogurt for creaminess. Avoid boiling after adding yogurt to prevent curdling.
Finish by stirring in the fresh chopped basil and adjust seasoning as needed.
Serve warm and enjoy this comforting bowl of creamy, roasted tomato basil soup.