YOUR SOLIN GENERATED RECIPE
Creamy Roasted Tomato Basil Soup
Enjoy a velvety roasted tomato soup bursting with fresh basil and aromatic garlic, balanced with a creamy swirl of non-fat Greek yogurt and hearty cannellini beans. This comforting bowl combines roasted, caramelized flavors with a smooth texture for a satisfying, light yet protein-packed meal.
INGREDIENTS
500 grams Roma Tomatoes
20 grams Fresh Basil
3 cloves Garlic
1 medium Yellow Onion
2 cups Low-Sodium Vegetable Broth
0.75 cup Non-Fat Greek Yogurt
0.5 cup Cannellini Beans
PREPARATION
Preheat your oven to 400°F (200°C). Halve the Roma tomatoes and place them on a baking sheet lined with parchment paper.
Drizzle the tomatoes with a small amount of olive oil (optional) and season lightly with salt and pepper. Roast for about 25-30 minutes until they are soft and slightly caramelized.
While the tomatoes roast, roughly chop the fresh basil, peel and mince the garlic, and dice the yellow onion.
In a large pot, sauté the onion and garlic over medium heat with a splash of water or a light oil spray until soft and fragrant.
Once the tomatoes are done, add them (with juices) to the pot along with the chopped basil and low-sodium vegetable broth. Bring the mixture to a low simmer.
Use an immersion blender to blend the soup until smooth, or allow it to cool slightly and blend in batches in a countertop blender.
Return the blended soup to the pot and gently stir in the non-fat Greek yogurt to add creaminess. For added protein and heartiness, fold in the cannellini beans and heat through for about 5 minutes without boiling vigorously.
Taste and adjust seasoning with salt and pepper as needed. Serve warm and garnish with a few whole basil leaves if desired.