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, herb-infused soup where sweet roasted tomatoes and fresh basil blend with a creamy non-fat Greek yogurt base. Enhanced with a hint of cannellini beans and nutritional yeast, this warming bowl delivers a burst of flavor with a balanced, nutrient-rich profile perfect for a healthy dinner.

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NUTRITION

366kcal
Protein
33.2g
Fat
5.8g
Carbs
39.8g

SERVINGS

1 serving

INGREDIENTS

200 grams Ripe Tomatoes

50 grams Red Bell Pepper

Half medium Onion

3 cloves Garlic

1 cup Low-Sodium Chicken Broth

1 tsp Olive Oil

1/4 cup Cannellini Beans

3/4 cup Non-Fat Greek Yogurt

1 tbsp Nutritional Yeast

1/4 cup Fresh Basil

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Arrange chopped tomatoes, red bell pepper, onion chunks, and whole garlic cloves on a baking sheet. Drizzle with olive oil and roast for about 20-25 minutes until the vegetables are softened and slightly caramelized.

  • 2

    In a medium saucepan, transfer the roasted vegetables. Squeeze the roasted garlic out of its skins and add it back in. Pour in the low-sodium chicken broth and bring to a simmer over medium heat.

  • 3

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

  • 4

    Return the soup to low heat and stir in the cannellini beans and non-fat Greek yogurt to add creaminess and boost protein. Mix well and heat through without boiling to prevent curdling.

  • 5

    Stir in the nutritional yeast and freshly chopped basil. Season with salt and pepper to taste as needed.

  • 6

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

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, herb-infused soup where sweet roasted tomatoes and fresh basil blend with a creamy non-fat Greek yogurt base. Enhanced with a hint of cannellini beans and nutritional yeast, this warming bowl delivers a burst of flavor with a balanced, nutrient-rich profile perfect for a healthy dinner.

NUTRITION

366kcal
Protein
33.2g
Fat
5.8g
Carbs
39.8g

SERVINGS

1 serving

INGREDIENTS

200 grams Ripe Tomatoes

50 grams Red Bell Pepper

Half medium Onion

3 cloves Garlic

1 cup Low-Sodium Chicken Broth

1 tsp Olive Oil

1/4 cup Cannellini Beans

3/4 cup Non-Fat Greek Yogurt

1 tbsp Nutritional Yeast

1/4 cup Fresh Basil

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Arrange chopped tomatoes, red bell pepper, onion chunks, and whole garlic cloves on a baking sheet. Drizzle with olive oil and roast for about 20-25 minutes until the vegetables are softened and slightly caramelized.

  • 2

    In a medium saucepan, transfer the roasted vegetables. Squeeze the roasted garlic out of its skins and add it back in. Pour in the low-sodium chicken broth and bring to a simmer over medium heat.

  • 3

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

  • 4

    Return the soup to low heat and stir in the cannellini beans and non-fat Greek yogurt to add creaminess and boost protein. Mix well and heat through without boiling to prevent curdling.

  • 5

    Stir in the nutritional yeast and freshly chopped basil. Season with salt and pepper to taste as needed.

  • 6

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