YOUR SOLIN GENERATED RECIPE
Creamy Roasted Tomato Basil Soup
Savor the rich, layered flavors of this creamy roasted tomato basil soup. The naturally sweet, roasted tomatoes meld with fragrant basil and a hint of garlic, while tender cannellini beans add a satisfying creaminess and a protein boost. Finished with a swirl of nonfat Greek yogurt and a light mist of olive oil spray, this soup is a comforting and nourishing bowl ideal for any meal.
INGREDIENTS
4 medium Roma Tomatoes (680g)
1 medium Yellow Onion (110g)
4 cloves Garlic
1/2 cup Fresh Basil leaves
1.25 cups Cannellini Beans (drained & rinsed)
2 cups Low Sodium Vegetable Broth
1/2 cup Nonfat Greek Yogurt
Extra Virgin Olive Oil (spray)
Salt and Black Pepper to taste
PREPARATION
Preheat your oven to 400°F.
Halve the Roma tomatoes and place them on a baking sheet. Add the whole unpeeled garlic cloves and a light spray of olive oil. Season lightly with salt and pepper.
Roast the tomatoes and garlic in the preheated oven for 20-25 minutes, until the tomatoes are softened and slightly charred.
Meanwhile, roughly chop the yellow onion and prepare the basil leaves.
In a large pot, add a splash of vegetable broth and sauté the chopped onion over medium heat until translucent.
Squeeze the roasted garlic out of its skins and add it to the pot along with the roasted tomatoes. Pour in the remaining vegetable broth.
Bring the mixture to a simmer and add the cannellini beans. Let cook for about 10 minutes to allow the flavors to meld.
Remove the pot from heat and stir in the fresh basil. Using an immersion blender, blend the soup until smooth while leaving a bit of texture.
Stir in the nonfat Greek yogurt for creaminess. Taste and adjust seasoning with salt and pepper as needed.
Serve hot and enjoy your comforting bowl of creamy roasted tomato basil soup.