YOUR SOLIN GENERATED RECIPE
Creamy Roasted Tomato Basil Soup
Enjoy a velvety bowl of roasted tomato basil soup, where sweet cherry tomatoes and vibrant red bell pepper are roasted to perfection, then blended with aromatic garlic, onion, and fresh basil. Enhanced with protein-rich cannellini beans, silken tofu, and nonfat Greek yogurt, this soup offers a creamy, satisfying finish that will delight your taste buds while supporting your nutritional goals.
INGREDIENTS
4 cups Cherry Tomatoes (600g)
1 medium Red Bell Pepper (150g)
1 medium Carrot (61g)
1 medium Yellow Onion (110g)
3 cloves Garlic (9g)
1 cup Fresh Basil leaves (21g)
2 cups Cannellini Beans (480g)
200g Silken Tofu
1 cup Nonfat Greek Yogurt (245g)
2 cups Vegetable Broth (480g)
1 tbsp Olive Oil (14g)
PREPARATION
Preheat your oven to 400°F.
On a large baking sheet, toss the cherry tomatoes, chopped red bell pepper, sliced carrot, quartered onion, and unpeeled garlic cloves with olive oil, salt, and pepper.
Roast the vegetables in the oven for 25-30 minutes until they are tender and slightly charred.
While the vegetables are roasting, add the cannellini beans and silken tofu to a blender along with the nonfat Greek yogurt and vegetable broth.
Once the vegetables are roasted, peel the garlic from its skin and add all the roasted vegetables to the blender. Add the fresh basil leaves as well.
Blend the mixture on high until smooth and creamy. Taste and adjust seasoning with salt and pepper if needed.
Transfer the soup to a pot and gently warm over medium heat, stirring occasionally. Be careful not to boil vigorously to maintain the creaminess.
Serve warm in bowls and garnish with additional basil leaves if desired.