YOUR SOLIN GENERATED RECIPE
Creamy Roasted Tomato Basil Soup
Enjoy a velvety, roasted tomato basil soup with a creamy twist. The tanginess of roasted tomatoes blends beautifully with aromatic basil and a subtle creaminess from nonfat Greek yogurt, while red lentils add a wholesome protein boost. This comforting bowl is perfect for any time of day, providing a balanced meal with a burst of flavor in every spoonful.
INGREDIENTS
3 medium Tomatoes (~450g)
1 small Onion (~70g)
2 cloves Garlic (~6g)
1/2 cup chopped Fresh Basil (~15g)
1 tbsp Olive Oil (14g)
1.5 cups Vegetable Broth (~360g)
1 cup Nonfat Greek Yogurt (245g)
1/4 cup dry Red Lentils (50g)
1/2 tsp Salt
1/4 tsp Black Pepper
PREPARATION
Preheat the oven to 400°F (200°C).
Halve the tomatoes and place them on a baking sheet along with the unpeeled garlic cloves. Drizzle with olive oil and sprinkle a pinch of salt and pepper. Roast in the oven for 20-25 minutes until the tomatoes are soft and slightly charred.
While the tomatoes roast, finely dice the onion and set aside. Rinse the red lentils under cold water.
In a medium saucepan, heat a small drizzle of olive oil over medium heat. Sauté the diced onion until translucent, about 3-4 minutes.
Add the rinsed red lentils and vegetable broth to the saucepan. Bring to a gentle simmer and let cook for about 15 minutes until the lentils are tender.
Peel the roasted garlic from its skin and transfer along with the roasted tomatoes into a blender. Add the sautéed onions and lentils with broth. Add half of the chopped basil. Puree until completely smooth.
Return the blended mixture to the saucepan. Stir in the nonfat Greek yogurt over low heat (do not boil to prevent curdling) and adjust seasoning with additional salt and pepper if needed.
Heat gently until warmed through. Serve the soup garnished with the remaining fresh basil.