YOUR SOLIN GENERATED RECIPE
Creamy Fresh Tomato Basil Soup
A vibrant, silky tomato basil soup enriched with creamy nonfat Greek yogurt and hearty chickpeas, offering a delightful balance of tangy freshness and satisfying protein. This soup celebrates the essence of summer with fresh tomatoes and basil, while a gentle blend of garlic and onion enhances the flavors, making it a comforting yet light meal.
INGREDIENTS
300g Fresh Tomatoes
20g Fresh Basil
1 medium Yellow Onion (110g)
3 Garlic Cloves
2 cups Low-Sodium Vegetable Broth
1 cup Plain Nonfat Greek Yogurt
1/2 cup Cooked Chickpeas
1 tsp Olive Oil
PREPARATION
Roughly chop the fresh tomatoes, basil, and onion. Mince the garlic cloves.
Heat the olive oil in a large pot over medium heat. Sauté the chopped onion and garlic until soft and translucent.
Add the chopped tomatoes to the pot and let them cook for about 5 minutes until they begin to break down.
Pour in the vegetable broth and bring the mixture to a simmer, then add the fresh basil. Allow the soup to simmer for another 10 minutes to blend the flavors.
Remove the pot from heat and use an immersion blender to blend the soup until smooth, or transfer portions to a blender if preferred.
Return the smooth soup to the pot and stir in the Greek yogurt and cooked chickpeas. Heat gently over low heat—do not boil—to warm the yogurt without curdling.
Taste and adjust seasoning if necessary. Serve warm and garnish with extra basil leaves if desired.