YOUR SOLIN GENERATED RECIPE
Creamy Roasted Red Pepper Tomato Soup
A velvety and savory roasted red pepper tomato soup enhanced with creamy non-fat Greek yogurt and hearty cannellini beans. This luscious bowl is tempered with aromatic garlic, caramelized onion, and a splash of olive oil, creating a delightful balance of sweet, tangy, and robust flavors that warm you from the inside out.
INGREDIENTS
2 medium Red Bell Peppers
3 medium Tomatoes
1 can (15 oz) Cannellini Beans
1 cup Non-Fat Greek Yogurt
1 medium Onion
2 cloves Garlic
1 tablespoon Olive Oil
2 cups Vegetable Broth
1 teaspoon Dried Basil
Salt & Pepper to taste
PREPARATION
Preheat your oven to 425°F. Cut the red bell peppers in half and remove seeds, and slice tomatoes in halves. Arrange them on a baking tray along with the unpeeled onion (cut into quarters) and garlic cloves.
Drizzle the vegetables with olive oil and sprinkle with a little salt and pepper. Roast in the oven for about 25-30 minutes until the peppers are slightly charred and the tomatoes are soft.
Once roasted, peel the skin off the red bell peppers if desired for extra creaminess, and transfer all roasted vegetables (peppers, tomatoes, onion, garlic) into a blender.
Add the vegetable broth, cannellini beans, and dried basil into the blender. Blend until smooth and creamy. If you prefer a chunkier texture, leave some bits unblended.
Pour the blended mixture into a pot and gently heat on medium low, stirring occasionally.
When the soup is warmed through (do not boil to preserve the creamy texture), stir in the non-fat Greek yogurt until fully incorporated.
Taste and adjust seasoning with salt and pepper as needed.
Serve warm. Enjoy your hearty, protein-packed bowl of creamy roasted red pepper tomato soup.