YOUR SOLIN GENERATED RECIPE
Creamy High-Protein Roasted Tomato Soup
Savor the rich, velvety experience of roasted tomatoes blended with creamy nonfat Greek yogurt and low-fat cottage cheese, boosted with robust chickpeas for a protein punch. This soup is perfectly balanced with sweet roasted tomatoes, aromatic garlic, and a hint of olive oil, delivering a satisfying, comforting meal that's as nutritious as it is delicious.
INGREDIENTS
400 grams Tomatoes (roasted)
1/2 cup Nonfat Greek Yogurt (approx. 120g)
100 grams Low-fat Cottage Cheese
1/2 cup Chickpeas (approx. 82g)
1/2 medium Yellow Onion
2 cloves Garlic
1 tablespoon Olive Oil
Salt & Pepper to taste
PREPARATION
Preheat your oven to 400°F. Halve the tomatoes and slice the yellow onion; place them on a baking sheet.
Drizzle olive oil over the tomatoes and onion, and season lightly with salt and pepper. Roast in the oven for 20-25 minutes or until the tomatoes are soft and slightly charred.
Heat a small pan and lightly sauté minced garlic until fragrant.
In a blender, combine the roasted tomatoes, sautéed garlic, nonfat Greek yogurt, low-fat cottage cheese, and chickpeas. Blend until smooth, adding a splash of water if needed for consistency.
Transfer the blended mixture to a saucepan, gently heat over medium-low heat until warmed through. Taste and adjust seasoning with salt and pepper as desired.
Serve warm, garnished with a drizzle of olive oil and fresh basil if available.