YOUR SOLIN GENERATED RECIPE
Creamy Fresh Tomato Basil Soup
Enjoy a velvety, refreshing tomato basil soup that's both comforting and nourishing. This fresh soup blends ripe tomatoes, fragrant basil, and a creamy kick from Greek yogurt, silken tofu, and red lentils, creating a balanced bowl perfect for breakfast, lunch, or dinner. Each spoonful delivers a delightful mix of tangy, savory, and herby flavors, making it a versatile and satisfying meal.
INGREDIENTS
4 cups chopped ripe tomatoes (600g)
1/3 cup loosely packed fresh basil leaves (10g)
1 medium onion (110g)
2 garlic cloves
2 cups low-sodium chicken broth (480g)
150g nonfat Greek yogurt
100g silken tofu
0.5 cup cooked red lentils (100g)
1 teaspoon extra virgin olive oil
Salt and pepper to taste
PREPARATION
Roughly chop the tomatoes and coarsely tear the basil leaves. Dice the onion and mince the garlic.
Heat the olive oil in a large pot over medium heat. Sauté the diced onion and minced garlic until softened and fragrant, about 3-4 minutes.
Add the chopped tomatoes and stir to combine. Pour in the low-sodium chicken broth and bring to a simmer.
Let the mixture simmer for about 10 minutes, allowing the flavors to meld together.
Add the cooked red lentils to the pot and stir. Remove the pot from heat.
In a blender, combine the tomato mixture, fresh basil leaves, nonfat Greek yogurt, and silken tofu. Blend until completely smooth. You can do this in batches if necessary.
Return the blended soup to the pot, warming it gently over low heat. Season with salt and pepper to taste.
Once warmed through, serve the soup in bowls and garnish with a few extra basil leaves if desired.