YOUR SOLIN GENERATED RECIPE
Creamy Roasted Tomato Basil Soup
Enjoy a velvety bowl of roasted tomato basil soup with a twist – enriched with protein-packed tofu, creamy cannellini beans, and a touch of Greek yogurt, all blended for a luxurious, balanced meal. This comforting soup offers a harmonious blend of tangy roasted tomatoes, aromatic basil, and a subtle hint of garlic, making it perfect for any meal of the day.
INGREDIENTS
2 cups roasted Tomatoes (~360g)
0.5 cup Cannellini Beans (~120g)
200 grams Firm Tofu
1 cup Vegetable Broth
0.25 cup Unsweetened Almond Milk
1 teaspoon Olive Oil
0.25 cup Nonfat Greek Yogurt
0.5 medium Onion (~50g)
2 cloves Garlic
0.25 cup Fresh Basil
PREPARATION
Preheat your oven to 400°F. Halve the tomatoes, place them on a baking sheet, drizzle with olive oil, sprinkle with salt and pepper, and roast for about 25-30 minutes until they soften and caramelize.
While the tomatoes roast, dice the onion and mince the garlic.
In a large pot over medium heat, sauté the onion and garlic until translucent and fragrant.
Add the roasted tomatoes (reserve any juices), vegetable broth, and torn fresh basil leaves to the pot. Allow the mixture to simmer for 5-10 minutes to combine the flavors.
Add the cannellini beans and firm tofu (cut into cubes) into the pot. Simmer for an additional 5 minutes.
Remove the pot from heat and let it cool slightly. Blend the soup in batches until smooth, or use an immersion blender directly in the pot for a creamy texture.
Stir in the unsweetened almond milk and nonfat Greek yogurt to enhance the creaminess.
Season with additional salt and pepper if needed. Reheat gently without boiling to prevent curdling.
Serve hot, garnished with a few fresh basil leaves if desired.