Creamy Roasted Tomato Basil Soup

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Roasted Tomato Basil Soup

YOUR SOLIN GENERATED RECIPE

Creamy Roasted Tomato Basil Soup

Enjoy a velvety bowl of roasted tomato basil soup that's both comforting and packed with protein. Roasted cherry tomatoes blend harmoniously with white beans and creamy tofu, while fresh basil and garlic add a burst of aromatic flavor. A swirl of nonfat Greek yogurt finishes the soup, creating a light, satisfying meal that fits perfectly into your balanced lifestyle.

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NUTRITION

366kcal
Protein
33.3g
Fat
11.4g
Carbs
37.2g

SERVINGS

1 serving

INGREDIENTS

1.5 cups Cherry Tomatoes (240g)

0.75 cup Cannellini Beans (130g)

150g Firm Tofu

0.5 cup Nonfat Greek Yogurt (120g)

1 tsp Olive Oil (4.5g)

1 cup Vegetable Broth (240g)

2 cloves Garlic

4 tbsp Fresh Basil (8g)

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Place the cherry tomatoes and unpeeled garlic cloves on a baking sheet. Drizzle with olive oil and sprinkle lightly with salt and pepper. Roast in the oven for 20-25 minutes until the tomatoes are softened and slightly charred.

  • 3

    In a medium saucepan, combine the roasted tomatoes, roasted garlic (squeeze out the softened garlic from its skins), cannellini beans, and vegetable broth. Bring to a gentle simmer over medium heat.

  • 4

    Crumble the firm tofu and add it to the saucepan. Let the mixture simmer for an additional 5 minutes to meld the flavors.

  • 5

    Remove the saucepan from heat and use an immersion blender to purée the soup until smooth. Alternatively, blend in batches in a countertop blender.

  • 6

    Stir in the nonfat Greek yogurt and fresh basil. Adjust the seasoning with additional salt and pepper if needed.

  • 7

    Serve the soup warm, optionally garnishing with a drizzle of olive oil or a few extra basil leaves.

Creamy Roasted Tomato Basil Soup

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Roasted Tomato Basil Soup

YOUR SOLIN GENERATED RECIPE

Creamy Roasted Tomato Basil Soup

Enjoy a velvety bowl of roasted tomato basil soup that's both comforting and packed with protein. Roasted cherry tomatoes blend harmoniously with white beans and creamy tofu, while fresh basil and garlic add a burst of aromatic flavor. A swirl of nonfat Greek yogurt finishes the soup, creating a light, satisfying meal that fits perfectly into your balanced lifestyle.

NUTRITION

366kcal
Protein
33.3g
Fat
11.4g
Carbs
37.2g

SERVINGS

1 serving

INGREDIENTS

1.5 cups Cherry Tomatoes (240g)

0.75 cup Cannellini Beans (130g)

150g Firm Tofu

0.5 cup Nonfat Greek Yogurt (120g)

1 tsp Olive Oil (4.5g)

1 cup Vegetable Broth (240g)

2 cloves Garlic

4 tbsp Fresh Basil (8g)

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Place the cherry tomatoes and unpeeled garlic cloves on a baking sheet. Drizzle with olive oil and sprinkle lightly with salt and pepper. Roast in the oven for 20-25 minutes until the tomatoes are softened and slightly charred.

  • 3

    In a medium saucepan, combine the roasted tomatoes, roasted garlic (squeeze out the softened garlic from its skins), cannellini beans, and vegetable broth. Bring to a gentle simmer over medium heat.

  • 4

    Crumble the firm tofu and add it to the saucepan. Let the mixture simmer for an additional 5 minutes to meld the flavors.

  • 5

    Remove the saucepan from heat and use an immersion blender to purée the soup until smooth. Alternatively, blend in batches in a countertop blender.

  • 6

    Stir in the nonfat Greek yogurt and fresh basil. Adjust the seasoning with additional salt and pepper if needed.

  • 7

    Serve the soup warm, optionally garnishing with a drizzle of olive oil or a few extra basil leaves.