YOUR SOLIN GENERATED RECIPE
Creamy Roasted Tomato Basil Soup
Savor the heart-warming, velvety texture of this roasted tomato basil soup. Enhanced with white beans and a creamy dollop of Greek yogurt, this dish offers bright, smoky flavors along with a fresh burst of basil, creating the perfect comforting meal any time of day.
INGREDIENTS
1.5 cups chopped Roma Tomatoes
1.25 cups Cannellini Beans
1 cup Low-Sodium Chicken Broth
0.5 cup sliced Red Bell Pepper
1 medium Yellow Onion
2 cloves Garlic
0.5 cup Nonfat Greek Yogurt
1 tsp Olive Oil
0.25 cup Fresh Basil Leaves
Salt and Black Pepper to taste
PREPARATION
Preheat your oven to 400°F. On a baking sheet, toss the chopped tomatoes, sliced red bell pepper, quartered onion (if preferred for extra roasting flavor), and unpeeled garlic cloves with olive oil, salt, and pepper.
Roast the vegetables in the oven for about 25-30 minutes until they are soft and slightly caramelized.
While the vegetables roast, rinse and drain the cannellini beans and warm the chicken broth in a saucepan.
Once roasted, remove garlic cloves, squeeze out the roasted garlic, and blend the tomatoes, roasted red bell pepper, and onion along with the beans and warmed broth until smooth.
Return the blended mixture to a medium pot. Stir in the nonfat Greek yogurt (for creaminess) and adjust seasoning with additional salt and pepper if needed.
Gently warm the soup over medium heat, being careful not to boil, and stir in freshly torn basil leaves.
Serve hot, garnished with extra basil if desired. Enjoy this comforting, protein-boosted creamy tomato basil soup!