YOUR SOLIN GENERATED RECIPE
Creamy Roasted Tomato Basil Soup
Enjoy a warm and comforting bowl of creamy roasted tomato basil soup that combines the natural sweetness of roasted tomatoes with a hearty blend of cannellini beans, red lentils, and extra-firm tofu. Enhanced with a touch of nonfat Greek yogurt, fresh basil, and aromatic roasted garlic and onion, this soup delivers a rich depth of flavor and a nutritional boost perfect for a satisfying meal.
INGREDIENTS
4 medium Tomatoes (roasted)
1/2 cup cooked Cannellini Beans
1/2 cup cooked Red Lentils (from 1/4 cup dry)
75 grams Extra-Firm Tofu, cubed
1/4 cup Nonfat Greek Yogurt
1/4 cup fresh chopped Basil
1/2 medium Onion (roasted)
2 cloves Garlic (roasted)
1 tbsp Extra Virgin Olive Oil
1 cup Vegetable Broth
Salt and Pepper to taste
PREPARATION
Preheat the oven to 400°F. Slice the tomatoes in halves, toss with a drizzle of olive oil, a pinch of salt and pepper, and spread them on a baking sheet.
Roughly chop the onion and garlic, then add them to the tomatoes on the baking sheet.
Roast the tomatoes, onion, and garlic in the oven for about 25-30 minutes until softened and slightly caramelized.
While the vegetables are roasting, rinse the cannellini beans and red lentils. In a small pot, simmer the red lentils with a little water until just tender, about 10-12 minutes.
Heat a small saucepan over medium heat and add the roasted vegetables, simmering briefly with the vegetable broth. Use an immersion blender (or transfer to a blender) and blend until smooth.
Return the blended mixture to the pan and stir in the cooked red lentils, cannellini beans, and cubed tofu. Simmer gently for 5 minutes to allow flavors to meld.
Remove from heat and stir in the nonfat Greek yogurt and fresh basil. Adjust salt and pepper to taste and heat through without boiling.
Serve warm and enjoy your comforting bowl of creamy roasted tomato basil soup.