YOUR SOLIN GENERATED RECIPE
Creamy Roasted Tomato Basil Soup
Savor a velvety, aromatic bowl of roasted tomato basil soup that's both comforting and nutrient-rich. This soup features sweet roasted cherry tomatoes mingling with red bell pepper, onion, and garlic, all blended with creamy nonfat Greek yogurt, protein-packed cannellini beans and lentils, and fresh basil leaves. Lightly finished with a drizzle of olive oil, this dish delivers a satisfying balance of flavors and textures that's perfect for any meal.
INGREDIENTS
1 cup Cherry Tomatoes (150g)
0.5 cup diced Red Bell Pepper (75g)
0.5 medium Yellow Onion, chopped (80g)
1.5 cloves Garlic
1 cup Cannellini Beans, drained (240g)
0.5 cup Nonfat Greek Yogurt (120g)
0.5 cup Cooked Lentils (100g)
0.25 tablespoon Olive Oil
2 cups Vegetable Broth
0.25 cup Fresh Basil (packed)
PREPARATION
Preheat the oven to 400°F. Spread cherry tomatoes, diced red bell pepper, chopped onion, and garlic cloves (left whole or slightly crushed) on a baking sheet. Drizzle with a small amount of olive oil and season lightly with salt and pepper.
Roast the vegetables in the oven for about 20-25 minutes until they are softened and slightly charred on the edges.
Meanwhile, in a large pot, combine the roasted vegetables with vegetable broth, cannellini beans, and cooked lentils. Bring the mixture to a simmer over medium heat for about 10 minutes to allow the flavors to meld.
Add the fresh basil leaves to the pot. Using an immersion blender (or carefully transferring to a countertop blender), blend the soup until smooth and creamy.
Stir in the nonfat Greek yogurt to add creaminess and extra protein. Adjust seasoning with salt and pepper as needed, and warm the soup further if required without boiling to prevent curdling the yogurt.
Ladle the soup into bowls and garnish with a few torn basil leaves. Serve warm and enjoy the comforting flavors!