YOUR SOLIN GENERATED RECIPE
Creamy Roasted Tomato Basil Soup
Dive into a vibrant bowl of creamy roasted tomato basil soup, where the natural sweetness of slow-roasted tomatoes meets the tang of low-fat Greek yogurt and the hearty boost of cannellini beans. Finished with aromatic basil and a hint of garlic and onion sautéed in olive oil, this soup delivers a comforting, balanced meal that is both satisfying and nutritionally on point.
INGREDIENTS
480g Roasted Tomatoes
1/2 cup Cannellini Beans (130g)
3/4 cup Low-Fat Greek Yogurt (180g)
1 tbsp Olive Oil
1/2 medium Onion
2 cloves Garlic
1 cup Low Sodium Chicken Broth
Handful (10g) Fresh Basil
Salt and Pepper to taste
PREPARATION
Preheat the oven to 400°F. Spread chopped tomatoes on a baking sheet, drizzle with a little olive oil, and season with salt and pepper. Roast for about 20-25 minutes until they are soft and slightly charred.
While the tomatoes roast, heat the remaining olive oil in a large pot over medium heat. Add finely chopped onion and garlic, and sauté until the onion turns translucent and soft.
Once roasted, transfer the tomatoes into the pot and pour in the chicken broth. Add the rinsed cannellini beans. Bring the mixture to a simmer and let it cook for about 10 minutes to blend the flavors.
Remove the pot from heat and allow it to cool slightly before blending. Use an immersion blender or a standard blender to blend the soup until smooth, leaving a bit of texture if desired.
Return the blended soup to the pot over low heat. Stir in the low-fat Greek yogurt, and mix until well incorporated. Adjust salt and pepper to taste.
Finish by stirring in fresh basil just before serving. Enjoy your creamy, nutrient-packed soup warm.