YOUR SOLIN GENERATED RECIPE
Roasted Tomato Basil Soup with Parmesan Crostini
Sheet-pan roasted tomatoes and garlic blended with creamy white beans and fresh basil, served with a crisp, cheese-crusted sourdough slice.
INGREDIENTS
2 cups Roma tomatoes
2 cloves Garlic
0.25 cup Yellow onion
1 tsp Extra virgin olive oil
0.4 cup Cannellini beans
0.75 cup Non-fat Greek yogurt
0.75 oz Parmesan cheese
0.5 slice Sourdough bread
0.25 cup Fresh basil leaves
1 cup Vegetable broth
0.25 tsp Sea salt
0.25 tsp Black pepper
PREPARATION
Preheat your oven to 400°F and line a large baking sheet with parchment paper.
Halve the Roma tomatoes and place them on the prepared sheet along with the peeled garlic cloves and chopped yellow onion.
Drizzle the vegetables with 1 teaspoon of olive oil and season evenly with sea salt and black pepper.
Roast for 25 minutes until the tomatoes are blistered and the onions have developed a slight char.
Transfer the roasted vegetables and any accumulated juices into a high-speed blender.
Add the vegetable broth, rinsed cannellini beans, and fresh basil leaves to the blender container.
Blend on high speed until the mixture is completely smooth and velvety in texture.
Add the Greek yogurt to the blender and pulse 3 to 4 times until just incorporated and creamy.
Place the sourdough slice on a small baking tray, brush with the remaining 1 teaspoon of olive oil, and top with 0.75 oz of the grated Parmesan.
Broil the bread for 2 minutes or until the cheese is golden and bubbly.
Pour the soup into a serving bowl, stir in the remaining 0.5 oz of Parmesan, and serve immediately with the warm crostini.