YOUR SOLIN GENERATED RECIPE
Creamy Roasted Tomato Basil Soup
A vibrant and velvety soup that marries the rich flavors of slow-roasted tomatoes, red bell pepper, and aromatic garlic with the creaminess of nonfat Greek yogurt and the hearty boost of cannellini beans. Fresh basil elevates the dish with its fragrant aroma, making each spoonful warm, comforting, and refreshingly herby.
INGREDIENTS
4 cups Ripe Tomatoes (600g)
1 large Red Bell Pepper (150g)
1 medium Yellow Onion (110g)
4 cloves Garlic
2 cups Low-Sodium Vegetable Broth (480ml)
0.75 cup Cannellini Beans (128g)
0.75 cup Nonfat Greek Yogurt (170g)
0.5 cup Fresh Basil Leaves
Cooking Spray
PREPARATION
Preheat your oven to 400°F. Line a baking sheet with parchment paper and lightly coat with cooking spray.
Cut the tomatoes in halves or quarters (depending on size), core the red bell pepper and cut into strips, peel and quarter the onion, and leave the garlic cloves whole.
Arrange the tomatoes, red bell pepper, onion, and garlic on the baking sheet. Roast in the oven for 25-30 minutes until the vegetables are tender and slightly charred.
Transfer the roasted vegetables to a large pot. Add the low-sodium vegetable broth and bring to a simmer over medium heat.
Add the cannellini beans to the pot. Let the mixture simmer for about 5 minutes to meld the flavors.
Remove the pot from heat and allow it to cool slightly. Use an immersion blender (or a countertop blender in batches) to purée the mixture until smooth.
Stir in the nonfat Greek yogurt for creaminess, then mix in the fresh basil leaves. Adjust seasoning with salt and pepper if desired.
Serve warm and enjoy your comforting, creamy roasted tomato basil soup.