YOUR SOLIN GENERATED RECIPE
Creamy Roasted Tomato Basil Soup
Experience a velvety, savory bowl of roasted tomato basil soup that's both comforting and nourishing. Sweet roasted tomatoes and red bell peppers blend beautifully with aromatic garlic and onion, while a creamy infusion of nonfat Greek yogurt and white beans delivers a protein boost that makes this soup a perfect meal any time of day.
INGREDIENTS
200g Roma Tomatoes
100g Red Bell Pepper
50g Yellow Onion
3 cloves Garlic
1 tbsp Olive Oil
1 cup Vegetable Broth
1 cup Nonfat Greek Yogurt
1/2 cup White Beans (rinsed)
10g Fresh Basil
Salt & Pepper to taste
PREPARATION
Preheat your oven to 400°F (200°C).
Slice the tomatoes in halves or quarters and cut the red bell pepper into chunks. Peel and rough chop the onion and garlic.
Toss the tomatoes, red bell pepper, onion, and garlic with olive oil, salt, and pepper. Spread them on a baking sheet in a single layer.
Roast the vegetables in the preheated oven for 20-25 minutes or until they begin to caramelize and soften.
Once roasted, transfer the vegetables to a blender. Add the vegetable broth, white beans, and fresh basil.
Blend until smooth and creamy. If needed, adjust seasoning with extra salt and pepper.
Pour the blended mixture into a pot over low heat. Stir in the nonfat Greek yogurt gradually, warming gently without boiling to preserve its creaminess.
Allow the soup to heat through, stirring occasionally, then serve warm. Garnish with additional basil if desired.