YOUR SOLIN GENERATED RECIPE
Creamy Fresh Tomato Basil Soup
Enjoy a comforting bowl of fresh tomato basil soup that's both creamy and hearty. This vibrant soup blends roasted tomatoes with a touch of olive oil, savory red lentils and cannellini beans for an extra protein boost, finished with a dollop of nonfat Greek yogurt and fragrant fresh basil. It's a delightful, warming option for breakfast, lunch, or dinner.
INGREDIENTS
3 medium Tomatoes
1 small Onion
2 Garlic Cloves
1 tsp Olive Oil
2 cups Vegetable Broth
1/3 cup dry Red Lentils
1/2 cup Cannellini Beans
1/2 cup Nonfat Greek Yogurt
1/4 cup chopped Fresh Basil
Salt and Black Pepper to taste
PREPARATION
Preheat a medium saucepan over medium heat and add olive oil.
Dice the onion and mince the garlic. Sauté the onion and garlic in olive oil until softened, about 3-4 minutes.
Coarsely chop the tomatoes. Add them to the saucepan along with the vegetable broth.
Rinse the red lentils and add them to the pot. Bring the mixture to a boil, then reduce heat and simmer for about 15-20 minutes until the lentils are tender.
Stir in the drained cannellini beans and chopped basil. Season with salt and pepper.
Remove the pot from heat. Using an immersion blender, blend the soup until partially smooth, leaving some texture for heartiness.
Swirl in the nonfat Greek yogurt to add creaminess. Adjust seasoning if needed.
Serve warm and garnish with extra basil if desired.