YOUR SOLIN GENERATED RECIPE
Hearty Roasted Tomato Basil Soup
Savor the depth of roasted tomatoes, aromatic basil, and a creamy finish provided by a dollop of nonfat Greek yogurt. This soup merges the rich, caramelized flavor of slow-roasted vegetables with a protein boost from hearty cannellini beans, creating a velvety, satisfying bowl perfect for any meal.
INGREDIENTS
3 cups roasted Roma Tomatoes (450g)
1 medium Red Onion (150g)
3 Garlic Cloves (9g)
1 tbsp Extra Virgin Olive Oil (14g)
2 cups Low-Sodium Vegetable Broth (500g)
1 cup Cannellini Beans (240g)
1/2 cup Fresh Basil Leaves (10g)
1/2 cup Nonfat Greek Yogurt (120g)
Salt to taste
Pinch of Black Pepper
PREPARATION
Preheat your oven to 400°F (205°C). Slice the Roma tomatoes in halves or quarters and toss them with a drizzle of olive oil, salt, and pepper. Spread them on a baking sheet and roast for 25-30 minutes until tender and slightly charred.
While the tomatoes roast, peel and slice the red onion and garlic. In a large pot, heat the remaining olive oil over medium heat and sauté the onion and garlic until they are soft and fragrant, about 5 minutes.
Add the roasted tomatoes to the pot, then pour in the vegetable broth. Bring the mixture to a simmer and let it cook for 10 minutes to allow the flavors to meld.
Stir in the cannellini beans and fresh basil leaves. Use an immersion blender to blend the soup to your desired consistency, leaving a few chunks if you prefer some texture.
Adjust the seasoning with additional salt and pepper if needed. For a creamy finish and added protein, swirl in the nonfat Greek yogurt just before serving.
Serve warm and enjoy your hearty, protein-rich roasted tomato basil soup.