YOUR SOLIN GENERATED RECIPE
Creamy Roasted Tomato Basil Soup
Savor the comforting flavors of this creamy roasted tomato basil soup, perfectly balanced with a touch of protein from cannellini beans and non-fat Greek yogurt. Roasted tomatoes lend a naturally sweet depth, while fresh basil and a splash of olive oil create an inviting aroma and silky texture, making it ideal for a cozy lunch or dinner.
INGREDIENTS
5 medium Roma Tomatoes
1/2 Tbsp Olive Oil
1 medium Onion
3 Garlic Cloves
2 cups Vegetable Broth
3/4 cup Cannellini Beans
1/2 cup Non-fat Greek Yogurt
Handful Fresh Basil
Salt and Pepper to taste
PREPARATION
Preheat your oven to 400°F.
Cut the Roma tomatoes in half and place them on a baking tray. Drizzle with 1/2 tablespoon of olive oil and sprinkle lightly with salt. Roast in the oven for 20-25 minutes until the tomatoes are tender and slightly caramelized.
While the tomatoes roast, dice the onion and mince the garlic cloves.
In a medium pot, warm a small drizzle of olive oil over medium heat and sauté the onion until softened, about 3-4 minutes. Add the garlic and cook for an additional minute until fragrant.
Add the roasted tomatoes (including their juices) to the pot along with 2 cups of vegetable broth, 3/4 cup of cannellini beans, and a handful of fresh basil. Stir and bring the mixture to a simmer.
Allow the soup to simmer for about 10 minutes to blend the flavors.
Remove the pot from heat and use an immersion blender (or transfer to a blender in batches) to purée the mixture until smooth. Return the soup to low heat.
Stir in 1/2 cup of non-fat Greek yogurt until well combined, adjusting salt and pepper to taste.
Serve warm and enjoy the velvety, comforting bowl of creamy roasted tomato basil soup.