YOUR SOLIN GENERATED RECIPE
Creamy Roasted Tomato Basil Soup
Enjoy a velvety roasted tomato basil soup with a creamy twist! Roasted tomatoes, red onion and garlic are blended with protein-rich cannellini beans and a swirl of nonfat Greek yogurt, infusing the dish with a burst of herbaceous basil and a comforting creaminess. Perfect for a light yet satisfying meal that warms both body and soul.
INGREDIENTS
4 medium Tomatoes (≈492g total)
1 small Red Onion (≈70g)
3 cloves Garlic (≈9g)
2 cups Cannellini Beans (≈480g)
2 cups Vegetable Broth (≈480g)
1 tablespoon Olive Oil (≈14g)
1.25 cups Nonfat Greek Yogurt (≈306g)
0.5 cup Fresh Basil Leaves (≈10g)
Salt and Pepper to taste
PREPARATION
Preheat your oven to 400°F (200°C). Toss the halved tomatoes with a drizzle of olive oil, a pinch of salt and pepper, and spread them on a baking sheet. Roast until they begin to caramelize, about 20-25 minutes.
While the tomatoes roast, dice the red onion and mince the garlic. In a large pot, heat the remaining olive oil over medium heat and sauté the onion until it softens, about 5 minutes. Add the garlic and sauté for another minute.
Once the tomatoes are roasted, add them to the pot along with the cannellini beans and vegetable broth. Bring the mixture to a simmer and let cook for 10 minutes to meld the flavors.
Add the fresh basil leaves, then use an immersion blender to blend the soup until smooth and creamy. Alternatively, carefully transfer to a blender in batches.
Season the soup with additional salt and pepper if needed. Ladle the soup into bowls and finish each serving with a generous swirl of nonfat Greek yogurt.
Serve warm and enjoy the comforting blend of roasted tomato, basil, and creamy texture.