YOUR SOLIN GENERATED RECIPE
Creamy Roasted Tomato Basil Soup
A velvety roasted tomato basil soup with a creamy twist from low-fat Greek yogurt and hearty chickpeas, offering a delightful balance of tangy, savory, and herbaceous flavors. Perfect for a comforting meal any time of day.
INGREDIENTS
4 cups Vine-ripe Tomatoes
1 medium Red Bell Pepper
1 medium Yellow Onion
3 Garlic Cloves
1/2 cup Fresh Basil Leaves
1/2 tablespoon Olive Oil
2 cups Low-Sodium Vegetable Broth
1 cup Low-Fat Greek Yogurt
1/2 cup Canned Chickpeas
Salt and Pepper to taste
PREPARATION
Preheat your oven to 400°F.
Chop the tomatoes, red bell pepper, and yellow onion into large chunks. Peel the garlic cloves.
Place the tomatoes, red bell pepper, onion, and garlic on a baking sheet. Drizzle with 1/2 tablespoon olive oil and season lightly with salt and pepper.
Roast the vegetables in the oven for 25-30 minutes until they become tender and slightly charred at the edges.
Remove the roasted vegetables from the oven and transfer them into a large pot along with the vegetable broth.
Bring the mixture to a simmer over medium heat for about 10 minutes to meld the flavors.
Add the fresh basil leaves and carefully blend the soup with an immersion blender until smooth.
Stir in the low-fat Greek yogurt and canned chickpeas, using the blender if you prefer an ultra-smooth consistency, or leave the chickpeas whole for added texture.
Season with additional salt and pepper if needed. Warm the soup gently on low heat without boiling to prevent curdling of the yogurt.
Serve hot and enjoy the creamy, tangy, and herb-infused flavors of your roasted tomato basil soup.