YOUR SOLIN GENERATED RECIPE
Creamy Roasted Tomato Basil Soup
Savor the warmth of this velvety roasted tomato basil soup, where sweet roasted tomatoes and aromatic basil meld with a creamy blend of white beans and nonfat Greek yogurt. Finished with a delicate drizzle of olive oil and the gentle kick of garlic and onion, this soup promises a delightful medley of tangy, rich, and herbaceous notes in every spoonful.
INGREDIENTS
2 cups Roasted Cherry Tomatoes (approx. 300g)
1 cup Cannellini Beans, drained (approx. 240g)
3/4 cup Nonfat Greek Yogurt (approx. 170g)
1 teaspoon Olive Oil (approx. 5g)
1/2 medium Onion (approx. 50g)
2 cloves Garlic (approx. 6g)
1 cup Vegetable Broth (approx. 240g)
1/4 cup chopped Fresh Basil (approx. 10g)
PREPARATION
Preheat your oven to 400°F. Spread halved cherry tomatoes on a baking sheet, drizzle with a small amount of olive oil, and season lightly with salt and pepper. Roast for about 20 minutes until they begin to caramelize.
Meanwhile, in a medium pot, heat a teaspoon of olive oil over medium heat. Sauté the chopped onion and minced garlic until they are soft and aromatic.
Add the roasted tomatoes (reserve some for garnish if desired), cannellini beans, and vegetable broth to the pot. Bring the mixture to a simmer and let it cook for 10 minutes to meld the flavors.
Remove the soup from heat and blend it until smooth using an immersion blender or a countertop blender in batches.
Return the blended soup to the pot, stir in the nonfat Greek yogurt and chopped basil. Warm the soup gently over low heat without boiling to preserve the creaminess.
Taste and adjust seasonings if needed. Serve hot, garnished with extra basil and a drizzle of olive oil if desired.