YOUR SOLIN GENERATED RECIPE
Roasted Tomato Basil Soup with Crispy Whole Wheat Cheddar Melts
Savor the comforting warmth of roasted tomato basil soup, enriched with a velvety touch of Greek yogurt and fresh basil, perfectly paired with crispy, melty whole wheat cheddar melts. A harmonious blend of tangy, savory flavors and a delightful crunch creates a memorable meal that’s both nourishing and satisfying.
INGREDIENTS
400g Roma Tomatoes
1 medium Yellow Onion
2 Garlic Cloves
1 tsp Extra Virgin Olive Oil
1 cup Vegetable Broth
1/2 cup Nonfat Greek Yogurt
1 cup Fresh Basil Leaves
1 slice Whole Wheat Bread
2 oz Sharp Cheddar Cheese
Salt and Black Pepper to taste
PREPARATION
Preheat the oven to 400°F.
Cut the Roma tomatoes in halves or quarters and place them on a baking sheet along with the unpeeled garlic cloves and roughly chopped onion. Drizzle with olive oil, and season lightly with salt and pepper.
Roast the vegetables in the oven for about 25-30 minutes until they are soft and slightly charred.
Remove the garlic, peel it, and transfer the roasted tomatoes, onion, and garlic to a blender. Add the vegetable broth and a handful of basil leaves, then blend until smooth.
Pour the blended mixture into a saucepan, heat gently over medium heat, and stir in the nonfat Greek yogurt for creaminess. Adjust salt and pepper as needed.
For the cheddar melt, preheat a skillet over medium heat. Place the whole wheat bread slice in the skillet and top with the sharp cheddar cheese. Toast until the cheese is melted and the edges of the bread are crispy.
Ladle the hot soup into a bowl and serve alongside the crispy cheddar melt. Garnish with extra fresh basil if desired.