YOUR SOLIN GENERATED RECIPE
Roasted Tomato Garlic Pepper Soup
Vibrant tomatoes and red peppers roasted with aromatic garlic and onions, blended into a silky soup finished with a dollop of creamy Greek yogurt.
INGREDIENTS
2 cups Roma tomatoes
1 medium Red bell pepper
0.5 medium Yellow onion
4 cloves Garlic
1 tsp Olive oil
0.25 tsp Sea salt
0.25 tsp Black pepper
1 cup Vegetable broth
0.33 cup Plain non-fat Greek yogurt
1 tsp Fresh basil
PREPARATION
Preheat your oven to 400°F and line a large baking sheet with parchment paper.
Place the halved Roma tomatoes, chopped red pepper, sliced onion, and peeled garlic cloves on the baking sheet.
Drizzle the vegetables with olive oil and sprinkle with sea salt and black pepper, tossing to coat evenly.
Roast for 25 to 30 minutes until the vegetables are tender and have developed a slight char on the edges.
Transfer the roasted vegetables and any accumulated juices into a high-speed blender.
Add the vegetable broth to the blender and process on high until the soup is completely smooth and velvety.
Pour the soup into a serving bowl and whisk in the Greek yogurt until fully incorporated and creamy.
Top with fresh chopped basil and serve immediately while hot.