YOUR SOLIN GENERATED RECIPE
Creamy Roasted Tomato Basil Soup
A velvety and flavorful soup featuring slow-roasted tomatoes and a medley of aromatic vegetables, blended into a silky texture with the addition of protein-rich tofu, cannellini beans, and a dollop of tangy nonfat Greek yogurt. Fresh basil and a drizzle of olive oil bring vibrant notes that make this soup a comforting meal any time of day.
INGREDIENTS
2 large Tomatoes (300g)
1 medium Red Bell Pepper (120g)
1 medium White Onion (110g)
3 cloves Garlic
1/2 cup Cannellini Beans (130g)
1 tbsp Extra-Virgin Olive Oil
1 cup Vegetable Broth (240g)
100g Firm Tofu
1/2 cup Nonfat Greek Yogurt (120g)
1/4 cup Fresh Basil, chopped
Salt & Pepper to taste
PREPARATION
Preheat your oven to 400°F.
Cut the tomatoes, red bell pepper, and white onion into large chunks. Peel the garlic cloves.
Place the chopped tomatoes, bell pepper, onion, and whole garlic cloves on a baking sheet. Drizzle with olive oil, and season lightly with salt and pepper.
Roast the vegetables in the oven for 25-30 minutes until they begin to caramelize and soften.
Meanwhile, in a medium saucepan, warm the vegetable broth over medium heat.
Once the vegetables are roasted, transfer them to a blender along with the cannellini beans, firm tofu, and a splash of the warm broth.
Blend until smooth and creamy. If needed, add more broth to achieve your desired consistency.
Return the blended mixture to the saucepan and stir in the nonfat Greek yogurt. Heat gently over low heat, ensuring it doesn’t boil to prevent curdling.
Fold in the chopped fresh basil, adjust seasoning with salt and pepper, and let the soup warm through for a few minutes.
Serve hot and enjoy this comforting, protein-rich, and creamy soup.