YOUR SOLIN GENERATED RECIPE
Creamy Fresh Tomato Basil Soup
Enjoy a velvety and vibrant bowl of tomato basil soup that balances the natural sweetness of ripe tomatoes with the creaminess of non-fat Greek yogurt. Fresh basil infuses every spoonful with bright, herbaceous flavor, while hearty cannellini beans boost the protein content, making this a nutritious option for breakfast, lunch, or dinner.
INGREDIENTS
400g Fresh Tomatoes
1 small Onion (50g)
2 Garlic Cloves
Handful Fresh Basil (approx. 5g)
240ml Low-Sodium Vegetable Broth
1 tbsp Olive Oil
1 cup Non-Fat Greek Yogurt
1/2 cup Cannellini Beans
PREPARATION
Prepare all produce by roughly chopping the tomatoes, finely dicing the onion, and mincing the garlic. Tear the basil leaves from the bunch.
In a medium pot, heat the olive oil over medium heat. Add the diced onion and minced garlic, and sauté until the onion becomes translucent and soft.
Add the chopped tomatoes to the pot. Let them cook for about 5 minutes until they begin to soften.
Pour in the low-sodium vegetable broth and add the cannellini beans. Bring the mixture to a gentle simmer for another 5-7 minutes, allowing the flavors to meld.
Remove the pot from heat. Stir in the fresh basil leaves.
Using an immersion blender, blend the soup until smooth or desired texture is reached. If you prefer a chunkier soup, pulse lightly to leave some texture.
Stir in the non-fat Greek yogurt until fully incorporated, creating a creamy consistency without overheating to preserve its tangy flavor.
Season with salt and pepper to taste. Reheat gently if necessary, but avoid boiling once the yogurt is added.
Serve warm and enjoy your nutrient-rich, creamy tomato basil soup.