YOUR SOLIN GENERATED RECIPE
Savor a velvety bowl of tomato basil soup that's both refreshing and nourishing. Fresh tomatoes and basil meet a creamy blend of nonfat Greek yogurt and cannellini beans for a satisfying, protein-packed experience, all elevated by aromatic onions, garlic, and a drizzle of extra virgin olive oil.
INGREDIENTS
4 cups Fresh Tomatoes (600g)
1 medium Yellow Onion (110g)
3 cloves Garlic (9g)
1 tbsp Extra Virgin Olive Oil (13.5g)
2 cups Vegetable Broth (480g)
2 cups Nonfat Greek Yogurt (454g)
1.5 cups Cannellini Beans (360g)
0.5 cup Fresh Basil (10g)
Salt & Pepper to taste
PREPARATION
Roughly chop the fresh tomatoes, dice the onion, and mince the garlic. Set aside the chopped fresh basil for later use.
In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until it becomes soft and translucent, about 3-4 minutes.
Add the minced garlic to the pot and cook for another 1 minute until fragrant.
Stir in the chopped tomatoes and cook for about 5-7 minutes until they soften and release their juices.
Pour in the vegetable broth, then bring the mixture to a simmer. Let it cook for an additional 10 minutes to meld the flavors.
In a blender, combine the tomato mixture with the nonfat Greek yogurt and cannellini beans. Blend until smooth and creamy. If necessary, work in batches.
Return the blended soup to the pot over low heat. Warm through gently and season with salt and pepper to taste.
Stir in the fresh basil, reserving a few leaves for garnish if desired. Allow the basil to wilt slightly in the heat.
Serve hot, garnished with additional basil leaves if desired, and enjoy your nourishing, protein-packed creamy tomato basil soup.