YOUR SOLIN GENERATED RECIPE
Creamy Roasted Tomato Basil Soup
Savor the warmth and vibrant flavors of this roasted tomato basil soup. The natural sweetness of slow-roasted tomatoes is blended with the brightness of fresh basil and a creamy tang from nonfat Greek yogurt, creating a harmonious balance. Enhanced with a touch of olive oil and hearty cannellini beans, this soup is both nutritious and comforting for any meal.
INGREDIENTS
4 cups Roma Tomatoes
1/2 cup Cannellini Beans (canned, no salt added)
1 cup Nonfat Plain Greek Yogurt
1 medium Yellow Onion
3 Garlic Cloves
1/4 cup Fresh Basil
1/2 tablespoon Olive Oil
2 cups Low-Sodium Vegetable Broth
PREPARATION
Preheat your oven to 400°F. Chop the Roma tomatoes into halves or quarters and spread them on a baking sheet.
Drizzle the tomatoes lightly with olive oil and season with a pinch of salt and pepper. Roast in the oven for 20-25 minutes until they are soft and slightly caramelized.
While the tomatoes roast, dice the yellow onion and mince the garlic cloves.
In a large pot, heat a small splash of olive oil over medium heat. Sauté the diced onion and minced garlic until translucent and fragrant, about 3-4 minutes.
Add the roasted tomatoes to the pot along with the low-sodium vegetable broth and the 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 allow the soup to cool slightly. Transfer the mixture to a blender and blend until smooth. You may do this in batches if needed.
Return the blended soup to the pot over low heat. Stir in the nonfat plain Greek yogurt and chopped fresh basil. Warm gently without boiling to preserve the creamy texture.
Taste and adjust seasonings if necessary. Serve warm, garnished with a few extra basil leaves if desired.