YOUR SOLIN GENERATED RECIPE
Creamy Roasted Tomato Basil Soup
Savor a velvety bowl of roasted tomato basil soup infused with the rich sweetness of oven-roasted tomatoes and bell peppers, perfectly balanced with the tang of Greek yogurt and the hearty boost of cannellini beans. Aromatic basil and roasted garlic deliver a burst of flavor in every spoonful, creating a comforting meal that's both nourishing and satisfying.
INGREDIENTS
4 medium Tomatoes (592g)
1 cup chopped Red Bell Pepper (150g)
1 medium Yellow Onion (110g)
3 cloves Garlic
0.5 cup Fresh Basil Leaves
2 cups Vegetable Broth (480g/mL)
0.75 cup Nonfat Greek Yogurt (170g)
0.5 cup Cannellini Beans (90g)
1 tbsp Olive Oil
PREPARATION
Preheat the oven to 400°F.
Cut the tomatoes into halves or quarters, remove any tough core parts, and place them on a baking sheet along with chopped red bell pepper. Drizzle with olive oil and season lightly with salt and pepper.
Roast the vegetables in the oven for 25-30 minutes until the tomatoes are soft and slightly charred, and the bell pepper is tender.
In a large pot over medium heat, add the chopped yellow onion and garlic. Sauté until the onion is translucent and fragrant.
Transfer the roasted tomatoes and bell pepper into the pot. Add the vegetable broth and bring the mixture to a simmer.
Allow the soup to simmer for about 10 minutes to meld the flavors.
Remove the pot from heat and add the fresh basil leaves. Using an immersion blender (or a regular blender in batches), blend the soup until smooth and creamy.
Stir in the cannellini beans to boost protein and add texture. If the soup is too thick, adjust the consistency with a bit more broth.
Finally, stir in the nonfat Greek yogurt for creaminess. Warm through on low heat, being careful not to boil after adding the yogurt to prevent curdling.
Taste and adjust seasonings as needed, then serve warm.