YOUR SOLIN GENERATED RECIPE
Creamy Roasted Tomato Basil Soup
Savor the velvety texture and bright flavors of this roasted tomato basil soup, enriched with white beans and non-fat Greek yogurt for a satisfying creamy finish. A perfect blend of roasted tomatoes, aromatic garlic and onion, and fresh basil comes together with a hint of olive oil, creating a comforting bowl of soup that’s both heartwarming and nutritionally balanced.
INGREDIENTS
2 cups roasted fresh tomatoes (300g)
1/2 cup cannellini beans (120g)
1 cup non-fat Greek yogurt (245g)
2 cups low-sodium vegetable broth (480g)
1 tbsp olive oil (14g)
1 medium onion (110g)
3 cloves garlic (9g)
1/4 cup fresh basil, chopped (4g)
PREPARATION
Preheat your oven to 400°F.
Slice the tomatoes in half and place them on a baking sheet. Drizzle with olive oil, season lightly with salt and pepper, and roast for 20-25 minutes until they are softened and slightly charred on the edges.
While the tomatoes roast, dice the onion and mince the garlic.
In a large pot, warm a splash of olive oil over medium heat. Sauté the onion until it becomes translucent, then add the garlic and cook for an additional minute until fragrant.
Add the roasted tomatoes (with their juices) to the pot along with the vegetable broth and cannellini beans. Bring the mixture to a simmer and let it cook for about 10 minutes to meld the flavors.
Remove the pot from heat and use an immersion blender to carefully blend the soup until smooth. Alternatively, you can blend in batches in a countertop blender.
Stir in the non-fat Greek yogurt until the soup is creamy. Adjust salt and pepper as needed.
Ladle the soup into bowls and garnish with freshly chopped basil. Serve warm and enjoy!