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

Savor the comforting allure of this creamy roasted tomato basil soup, where the natural sweetness of tomatoes is elevated by a medley of savory ingredients including cannellini beans and hearty lentils. Finished with a touch of Greek yogurt and vibrant basil leaves, this soup is both velvety and nourishing, making it an ideal choice for a balanced meal.

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NUTRITION

565kcal
Protein
36.8g
Fat
15.8g
Carbs
77.9g

SERVINGS

1 serving

INGREDIENTS

1 can (14.5 oz) diced tomatoes

1 tbsp extra virgin olive oil

1/2 medium red onion

2 cloves garlic

1 cup cannellini beans

1/2 cup cooked lentils

1/3 cup nonfat Greek yogurt

1 cup chicken broth

2 tbsp chopped fresh basil

Salt and pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F. On a baking sheet, toss the diced tomatoes (with their juice) and red onion slices lightly with olive oil, salt, and pepper. Roast for about 20 minutes until the tomatoes begin to caramelize.

  • 2

    While the tomatoes roast, heat a medium pot over medium heat. Add a drizzle of olive oil and sauté minced garlic for about 1 minute until fragrant.

  • 3

    Add the roasted tomatoes and onions (with any juices) to the pot along with the chicken broth, cannellini beans, and cooked lentils. Bring to a simmer and let the flavors meld for about 5 minutes.

  • 4

    Remove the pot from heat and stir in the nonfat Greek yogurt to achieve a creamy texture. Use an immersion blender to blend the soup until smooth or to your desired consistency.

  • 5

    Stir in the chopped fresh basil, and adjust salt and pepper to taste before serving.

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

Savor the comforting allure of this creamy roasted tomato basil soup, where the natural sweetness of tomatoes is elevated by a medley of savory ingredients including cannellini beans and hearty lentils. Finished with a touch of Greek yogurt and vibrant basil leaves, this soup is both velvety and nourishing, making it an ideal choice for a balanced meal.

NUTRITION

565kcal
Protein
36.8g
Fat
15.8g
Carbs
77.9g

SERVINGS

1 serving

INGREDIENTS

1 can (14.5 oz) diced tomatoes

1 tbsp extra virgin olive oil

1/2 medium red onion

2 cloves garlic

1 cup cannellini beans

1/2 cup cooked lentils

1/3 cup nonfat Greek yogurt

1 cup chicken broth

2 tbsp chopped fresh basil

Salt and pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F. On a baking sheet, toss the diced tomatoes (with their juice) and red onion slices lightly with olive oil, salt, and pepper. Roast for about 20 minutes until the tomatoes begin to caramelize.

  • 2

    While the tomatoes roast, heat a medium pot over medium heat. Add a drizzle of olive oil and sauté minced garlic for about 1 minute until fragrant.

  • 3

    Add the roasted tomatoes and onions (with any juices) to the pot along with the chicken broth, cannellini beans, and cooked lentils. Bring to a simmer and let the flavors meld for about 5 minutes.

  • 4

    Remove the pot from heat and stir in the nonfat Greek yogurt to achieve a creamy texture. Use an immersion blender to blend the soup until smooth or to your desired consistency.

  • 5

    Stir in the chopped fresh basil, and adjust salt and pepper to taste before serving.