YOUR SOLIN GENERATED RECIPE
Creamy Roasted Tomato Basil Soup
A velvety, vibrant roasted tomato basil soup with a delightful creamy twist. Sweet roasted tomatoes, hearty cannellini beans, tender tofu, and tangy nonfat Greek yogurt meld together with aromatic basil and roasted red bell pepper for a warming, satisfying bowl of comfort that strikes the perfect balance between flavor and nutrition.
INGREDIENTS
4 cups Ripe Tomatoes
1 cup Cannellini Beans (canned, drained)
1.5 cups Nonfat Greek Yogurt
200g Firm Tofu
1 medium Red Bell Pepper
1 medium Yellow Onion
2 tbsp Olive Oil
2 cups Low Sodium Vegetable Broth
0.5 cup Fresh Basil
3 cloves Garlic
PREPARATION
Preheat the oven to 400°F (200°C). Slice the tomatoes in half and arrange them on a baking sheet. Add whole red bell pepper, unpeeled garlic cloves, and quartered onion. Drizzle with 1 tbsp olive oil, season lightly with salt and pepper, and roast for 25-30 minutes until softened and caramelized.
While the vegetables roast, drain and rinse the cannellini beans and cut the firm tofu into small cubes. In a non-stick pan, heat a splash of olive oil over medium heat and sauté the tofu cubes until they are golden brown on all sides.
Once the roasted vegetables are done, peel the garlic cloves and transfer all roasted vegetables (including garlic and onion) into a large pot. Add the cannellini beans, sautéed tofu, and low sodium vegetable broth.
Bring the mixture to a simmer over medium heat. Add the nonfat Greek yogurt gradually while stirring continuously to integrate a smooth, creamy texture without curdling.
Using an immersion blender (or a regular blender in batches), blend the soup until smooth with a few chunks remaining for texture.
Stir in the fresh basil and adjust seasoning with salt and pepper as needed. Allow the soup to heat through for an additional 5 minutes.
Serve hot, drizzling an extra touch of olive oil on top if desired.