YOUR SOLIN GENERATED RECIPE
Creamy Roasted Tomato Soup
Savor the comforting warmth of roasted cherry tomatoes, red bell pepper, and carrots blended into a silky soup with a twist of creamy Greek yogurt. Perfectly balanced with subtle herbs and a hint of olive oil, this soup offers a delightful combination of tangy and savory notes.
INGREDIENTS
300g Cherry Tomatoes
1 medium Red Bell Pepper (approx 150g)
1 medium Carrot (approx 61g)
3 cloves Garlic
1 teaspoon Olive Oil
2 cups Vegetable Broth
1 cup Cannellini Beans
1/2 cup Nonfat Plain Greek Yogurt
Fresh Basil for garnish
PREPARATION
Preheat the oven to 400°F.
On a baking sheet, toss the cherry tomatoes, red bell pepper (cut into chunks), carrot (sliced), and garlic (left whole or lightly smashed) with olive oil, salt, and pepper.
Roast the vegetables in the oven for about 25 minutes until they are soft and slightly charred on the edges.
Once roasted, transfer the vegetables to a blender, add the vegetable broth and cannellini beans, then blend until smooth. You can add a bit more broth if you prefer a thinner soup.
Pour the blended soup into a pot and gently heat over medium-low heat. Stir in the nonfat Greek yogurt to add creaminess and extra protein.
Taste and adjust seasoning with salt and pepper as needed.
Ladle into bowls and garnish with fresh basil before serving.