NUTRITION

SERVINGS

INGREDIENTS

3 cups roasted tomatoes (450g)

3/4 cup white beans (165g, drained)

1/2 cup unsweetened almond milk (120ml)

1 small yellow onion (70g)

3 cloves garlic

1/2 cup fresh basil

1 tsp olive oil

1 cup low sodium vegetable broth (240ml)

3/4 cup nonfat Greek yogurt (180g)

PREPARATION

• 1

  Preheat your oven to 400°F (205°C). Cut the tomatoes in halves or quarters if needed, place them on a baking sheet, drizzle with olive oil, and season lightly with salt and pepper.

• 2

  Roast the tomatoes in the oven for about 25-30 minutes until they are soft and slightly caramelized.

• 3

  While the tomatoes roast, heat a small pot over medium heat. Add a splash of water or a tiny bit of olive oil, then sauté the chopped onion and minced garlic until translucent and fragrant, about 3-5 minutes.

• 4

  Add the roasted tomatoes to the pot along with the white beans and vegetable broth. Allow the mixture to simmer for 5-7 minutes to meld the flavors.

• 5

  Remove the pot from heat and stir in the unsweetened almond milk and chopped basil.

• 6

  Using an immersion blender or a countertop blender, blend the soup until smooth and creamy. If using a countertop blender, blend in batches and return the soup to the pot.

• 7

  Stir in the nonfat Greek yogurt until well combined, adding creaminess and extra protein. Adjust seasoning with salt and pepper if needed.

• 8

  Serve warm and garnish with extra basil leaves if desired.