YOUR SOLIN GENERATED RECIPE
Creamy Roasted Tomato Basil Soup
Experience a velvety blend of roasted cherry tomatoes, aromatic basil, and a creamy twist from low-fat Greek yogurt. This soup balances fresh flavors with a hint of garlic and a touch of olive oil, finished with hearty cannellini beans for a boost of protein. Enjoy a satisfying bowl that's both comforting and nutritionally balanced.
INGREDIENTS
400g Cherry Tomatoes
1 medium Yellow Onion
4 cloves Garlic
1/2 cup Fresh Basil
1 cup Low-Fat Greek Yogurt (2%)
2 cups Low-Sodium Chicken Broth
1 tbsp Extra Virgin Olive Oil
1/2 cup Cannellini Beans
PREPARATION
Preheat your oven to 400°F.
Place cherry tomatoes and quartered yellow onion on a baking sheet. Drizzle with olive oil and add whole garlic cloves. Season lightly with salt and pepper.
Roast the vegetables in the oven for about 20-25 minutes until the tomatoes are soft and slightly charred.
In a large pot, combine the roasted tomatoes, onions, garlic (squeezing out the softened garlic), chicken broth, and cannellini beans.
Bring the mixture to a simmer over medium heat for 5 minutes.
Stir in the Greek yogurt gradually, ensuring it is well incorporated for a creamy texture.
Use an immersion blender to blend the soup until smooth but retain some texture, or blend in batches in a regular blender.
Add fresh basil leaves and give a final stir. Adjust seasoning with salt and pepper as needed.
Ladle the soup into bowls and garnish with a few extra basil leaves if desired. Serve warm.