YOUR SOLIN GENERATED RECIPE
Creamy Fresh Tomato Basil Soup
A vibrant, silky tomato basil soup with a creamy twist from nonfat Greek yogurt and hearty cannellini beans, balanced with a touch of olive oil and a hint of garlic. This light yet satisfying soup is perfect for any meal of the day, delivering a comforting flavor and a nutritious punch without overwhelming the senses.
INGREDIENTS
4 medium Fresh Tomatoes (~680g)
1 small Yellow Onion (~70g)
3 cloves Garlic (~9g)
1/4 cup Fresh Basil, chopped (~8g)
1 tablespoon Olive Oil
1 cup Low-Sodium Vegetable Broth (~240g)
1 cup Nonfat Greek Yogurt (~245g)
1/2 cup Cannellini Beans (~120g)
1 large Egg White (~33g)
PREPARATION
Roughly chop the tomatoes, onion, and garlic. Reserve a handful of fresh basil leaves for garnish and chop the remainder.
Warm the olive oil in a large pot over medium heat, then add the chopped onion and garlic. Sauté until the onion becomes translucent, about 3-4 minutes.
Add the chopped tomatoes and cook for an additional 5 minutes until soft.
Pour in the vegetable broth and bring the mixture to a simmer. Allow it to cook for 10 minutes so the flavors meld together.
Transfer the mixture to a blender in batches and blend until smooth. Return the soup to the pot.
Stir in the nonfat Greek yogurt and cannellini beans. To ensure a smooth texture and boost protein, gradually whisk in the egg white while heating on low heat. Be sure not to let the soup boil vigorously after adding egg white to avoid curdling.
Fold in the remaining chopped basil, adjust seasoning if needed, and warm for an additional 2-3 minutes.
Serve hot, garnished with reserved basil leaves.