Creamy Roasted Tomato Basil Soup with Chicken

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

Creamy Roasted Tomato Basil Soup with Chicken

YOUR SOLIN GENERATED RECIPE

Creamy Roasted Tomato Basil Soup with Chicken

A velvety roasted tomato basil soup enriched with tender pieces of grilled chicken and hearty cannellini beans, finished with a swirl of light coconut milk. This comforting bowl balances a warm, robust flavor with a creamy texture, making it a perfect meal any time of day.

Try 7 days free, then $12.99 / mo.

NUTRITION

515kcal
Protein
41g
Fat
13.1g
Carbs
63.2g

SERVINGS

1 serving

INGREDIENTS

2 cups chopped Roma Tomatoes (300g)

1 medium Red Bell Pepper (119g)

1 small Yellow Onion (70g)

2 cloves Garlic

3 ounces Grilled Chicken Breast (85g)

0.5 cup Cannellini Beans (130g)

0.25 cup Light Coconut Milk (60ml)

0.25 cup Fresh Basil, chopped

1 teaspoon Olive Oil

Salt and Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat the oven to 400°F. On a baking sheet, toss the chopped Roma tomatoes, quartered red bell pepper, and garlic cloves with olive oil, salt, and pepper. Roast for 20-25 minutes until the tomatoes and peppers are softened and slightly charred.

  • 2

    While the vegetables are roasting, dice the yellow onion and sauté in a medium pot over medium heat until translucent.

  • 3

    Add the roasted vegetables (remove the garlic if desired for a smoother texture) to the pot with onions. Pour in cannellini beans and light coconut milk, then blend the mixture using an immersion blender until smooth, leaving a bit of texture if preferred.

  • 4

    Stir in the fresh basil and adjust seasoning with salt and pepper. Allow the soup to simmer gently for 5 minutes to meld the flavors.

  • 5

    Slice the grilled chicken breast into bite-sized pieces and add to the soup. Warm through for an additional 2 minutes without boiling to maintain the chicken's tenderness.

  • 6

    Serve hot, garnished with a few extra basil leaves if desired.

Creamy Roasted Tomato Basil Soup with Chicken

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

Creamy Roasted Tomato Basil Soup with Chicken

YOUR SOLIN GENERATED RECIPE

Creamy Roasted Tomato Basil Soup with Chicken

A velvety roasted tomato basil soup enriched with tender pieces of grilled chicken and hearty cannellini beans, finished with a swirl of light coconut milk. This comforting bowl balances a warm, robust flavor with a creamy texture, making it a perfect meal any time of day.

NUTRITION

515kcal
Protein
41g
Fat
13.1g
Carbs
63.2g

SERVINGS

1 serving

INGREDIENTS

2 cups chopped Roma Tomatoes (300g)

1 medium Red Bell Pepper (119g)

1 small Yellow Onion (70g)

2 cloves Garlic

3 ounces Grilled Chicken Breast (85g)

0.5 cup Cannellini Beans (130g)

0.25 cup Light Coconut Milk (60ml)

0.25 cup Fresh Basil, chopped

1 teaspoon Olive Oil

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 400°F. On a baking sheet, toss the chopped Roma tomatoes, quartered red bell pepper, and garlic cloves with olive oil, salt, and pepper. Roast for 20-25 minutes until the tomatoes and peppers are softened and slightly charred.

  • 2

    While the vegetables are roasting, dice the yellow onion and sauté in a medium pot over medium heat until translucent.

  • 3

    Add the roasted vegetables (remove the garlic if desired for a smoother texture) to the pot with onions. Pour in cannellini beans and light coconut milk, then blend the mixture using an immersion blender until smooth, leaving a bit of texture if preferred.

  • 4

    Stir in the fresh basil and adjust seasoning with salt and pepper. Allow the soup to simmer gently for 5 minutes to meld the flavors.

  • 5

    Slice the grilled chicken breast into bite-sized pieces and add to the soup. Warm through for an additional 2 minutes without boiling to maintain the chicken's tenderness.

  • 6

    Serve hot, garnished with a few extra basil leaves if desired.