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

A velvety roasted tomato basil soup with a creamy blend of silken tofu and cannellini beans, accented by a light swirl of nonfat Greek yogurt. This soup offers a comforting yet protein-rich experience, perfect for a cozy breakfast, lunch, or dinner.

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NUTRITION

570kcal
Protein
37.7g
Fat
13.7g
Carbs
76g

SERVINGS

1 serving

INGREDIENTS

4 cups chopped ripe tomatoes (600g)

1 medium red bell pepper (120g)

1 medium yellow onion (110g)

4 cloves garlic (12g)

1/2 tbsp extra virgin olive oil

2 cups low-sodium vegetable broth

1/2 cup canned cannellini beans (120g)

1/2 cup silken tofu (125g)

1/2 cup nonfat Greek yogurt (125g)

1/2 cup fresh basil leaves (packed, 20g)

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    On a baking sheet, toss the chopped tomatoes, red bell pepper, onion, and garlic with the extra virgin olive oil, salt, and pepper. Roast in the oven for 25-30 minutes until the vegetables are tender and slightly charred.

  • 3

    Transfer the roasted vegetables to a large pot and add the vegetable broth, cannellini beans, and silken tofu. Bring to a simmer over medium heat.

  • 4

    Using an immersion blender, blend the mixture until smooth and creamy. Alternatively, work in batches with a countertop blender.

  • 5

    Stir in freshly torn basil leaves, adjust seasoning with salt and pepper, and let the soup heat through for a few minutes.

  • 6

    Serve the soup hot with a light drizzle of nonfat Greek yogurt on top for added creaminess and protein.

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

A velvety roasted tomato basil soup with a creamy blend of silken tofu and cannellini beans, accented by a light swirl of nonfat Greek yogurt. This soup offers a comforting yet protein-rich experience, perfect for a cozy breakfast, lunch, or dinner.

NUTRITION

570kcal
Protein
37.7g
Fat
13.7g
Carbs
76g

SERVINGS

1 serving

INGREDIENTS

4 cups chopped ripe tomatoes (600g)

1 medium red bell pepper (120g)

1 medium yellow onion (110g)

4 cloves garlic (12g)

1/2 tbsp extra virgin olive oil

2 cups low-sodium vegetable broth

1/2 cup canned cannellini beans (120g)

1/2 cup silken tofu (125g)

1/2 cup nonfat Greek yogurt (125g)

1/2 cup fresh basil leaves (packed, 20g)

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    On a baking sheet, toss the chopped tomatoes, red bell pepper, onion, and garlic with the extra virgin olive oil, salt, and pepper. Roast in the oven for 25-30 minutes until the vegetables are tender and slightly charred.

  • 3

    Transfer the roasted vegetables to a large pot and add the vegetable broth, cannellini beans, and silken tofu. Bring to a simmer over medium heat.

  • 4

    Using an immersion blender, blend the mixture until smooth and creamy. Alternatively, work in batches with a countertop blender.

  • 5

    Stir in freshly torn basil leaves, adjust seasoning with salt and pepper, and let the soup heat through for a few minutes.

  • 6

    Serve the soup hot with a light drizzle of nonfat Greek yogurt on top for added creaminess and protein.