YOUR SOLIN GENERATED RECIPE
Creamy Roasted Tomato Basil Soup
Savor this velvety roasted tomato and basil soup, enriched with a creamy blend of nonfat Greek yogurt and pureed cannellini beans to boost protein. Roasted cherry tomatoes, red bell pepper, and yellow onion meld with aromatic garlic and fresh basil, creating a comforting bowl that's both hearty and vibrant.
INGREDIENTS
400g Cherry Tomatoes
100g Red Bell Pepper
100g Yellow Onion
3 cloves Garlic
1 tbsp Extra Virgin Olive Oil
2 cups Low-Sodium Broth
1 cup Nonfat Greek Yogurt
1/2 cup Cannellini Beans
1/2 cup Fresh Basil Leaves
PREPARATION
Preheat your oven to 400°F. On a baking sheet, toss the cherry tomatoes, red bell pepper chunks, yellow onion wedges, and garlic cloves with olive oil, salt, and pepper.
Roast the vegetables in the oven for about 20-25 minutes until they are softened and lightly charred.
Once roasted, transfer the vegetables into a blender along with the fresh basil leaves. Add a bit of the low-sodium broth to help blend until smooth.
Pour the blended mixture into a medium saucepan and stir in the remaining broth.
Gently heat the soup over medium heat. Reduce the heat to low and stir in the nonfat Greek yogurt and pureed cannellini beans to enhance creaminess and add protein.
Let the soup warm through for a few minutes without boiling to prevent curdling the yogurt.
Taste and adjust seasonings as needed before serving warm.