YOUR SOLIN GENERATED RECIPE
Creamy Roasted Tomato Basil Soup
A velvety, aromatic soup bursting with the natural sweetness of roasted tomatoes, hints of red pepper and onion, and a luxurious creaminess from low‐fat Greek yogurt and smooth cannellini beans, all elevated by fresh basil.
INGREDIENTS
2 cups Cherry Tomatoes (300g)
1 half Red Bell Pepper (75g)
1 small Yellow Onion (75g)
3 Garlic Cloves
0.5 tbsp Olive Oil
1 cup Low-Fat Greek Yogurt (245g)
0.5 cup Cannellini Beans (120g)
1 cup Vegetable Broth (240g)
0.25 cup Fresh Basil
Salt and Pepper to taste
PREPARATION
Preheat your oven to 400°F (200°C).
Halve the cherry tomatoes and roughly chop the red bell pepper and onion. Place them on a baking sheet along with unpeeled garlic cloves.
Drizzle with olive oil and season lightly with salt and pepper. Toss to ensure even coating.
Roast the vegetables in the preheated oven for about 20-25 minutes, until the tomatoes begin to caramelize and the peppers and onions are tender.
Remove the roasted vegetables from the oven and let them cool slightly.
Transfer the roasted vegetables and garlic to a high-speed blender. Add the vegetable broth and blend until smooth. For a more rustic texture, you can blend partially.
Pour the blended mixture into a saucepan over medium heat. Stir in the low-fat Greek yogurt and cannellini beans, warming through gently without boiling.
Adjust seasoning with additional salt and pepper if needed, and stir in the fresh basil.
Serve warm and enjoy your creamy, comforting bowl of roasted tomato basil soup.