YOUR SOLIN GENERATED RECIPE
Creamy Fresh Tomato Basil Soup
Enjoy a vibrant, fresh bowl of Creamy Tomato Basil Soup that balances the natural tang of ripe tomatoes with the aromatic freshness of basil. This creamy soup is enriched with cannellini beans and a hint of low‐fat Greek yogurt for a smooth texture and satisfying protein boost, making it a perfect light yet nourishing option for lunch or dinner.
INGREDIENTS
5 medium Fresh Tomatoes
1 medium Red Bell Pepper
1 medium Yellow Onion
3 cloves Garlic
3 cups Low Sodium Vegetable Broth
1 cup Cannellini Beans (drained)
1/2 cup Low-Fat Greek Yogurt
1/3 tablespoon Olive Oil
1/2 cup Fresh Basil
Salt and Pepper to taste
PREPARATION
Core and roughly chop the tomatoes, red bell pepper, and yellow onion. Peel the garlic cloves.
Heat the olive oil in a large pot over medium heat. Add the chopped onion and garlic, sautéing until soft and fragrant, about 3-4 minutes.
Add the red bell pepper and tomatoes to the pot, stirring to combine. Let the vegetables cook for 5 minutes to release their flavors.
Pour in the vegetable broth and bring the mixture to a simmer. Allow it to cook for another 10 minutes until the tomatoes and bell pepper are fully softened.
Stir in the cannellini beans and continue the simmer for 5 minutes, allowing the flavors to meld together.
Remove the pot from heat and use an immersion blender to purée the soup until smooth, leaving a few chunks for texture if desired.
Stir in the low-fat Greek yogurt until well incorporated, then season with salt and pepper to taste.
Ladle the soup into bowls and garnish with fresh basil. Serve warm and enjoy!