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 vibrant flavors of roasted tomatoes melded with fresh basil in this silky, creamy soup. Enhanced with a boost of protein from nonfat Greek yogurt and white cannellini beans, each spoonful is a perfect balance of tangy, savory, and herbaceous notes that comfort you from the inside out.

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NUTRITION

382kcal
Protein
32.9g
Fat
10g
Carbs
44.8g

SERVINGS

1 serving

INGREDIENTS

200g Roasted Tomatoes

130g Cannellini Beans

200g Nonfat Greek Yogurt

50g Onion

2 cloves Garlic

1 cup Low Sodium Vegetable Broth

2 tsp Extra Virgin Olive Oil

10g Fresh Basil

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Slice tomatoes and halve them, then place on a baking tray lightly drizzled with olive oil, and season with salt and pepper. Roast for about 20-25 minutes until tender and slightly caramelized.

  • 2

    In a saucepan over medium heat, add a drizzle of olive oil and sauté the chopped onion and minced garlic until they become soft and fragrant, about 3-4 minutes.

  • 3

    Add the roasted tomatoes, cannellini beans, and vegetable broth to the saucepan. Bring to a simmer and let the flavors meld for about 10 minutes.

  • 4

    Remove from heat and stir in the fresh basil. Use an immersion blender or transfer carefully to a blender to purée the soup until smooth.

  • 5

    Return the soup to low heat and gently stir in the nonfat Greek yogurt to create a creamy texture. Avoid boiling after adding the yogurt to prevent curdling.

  • 6

    Taste and adjust seasoning with additional salt and pepper if needed. Serve warm, garnished with a few basil leaves or a light drizzle of olive oil.

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 vibrant flavors of roasted tomatoes melded with fresh basil in this silky, creamy soup. Enhanced with a boost of protein from nonfat Greek yogurt and white cannellini beans, each spoonful is a perfect balance of tangy, savory, and herbaceous notes that comfort you from the inside out.

NUTRITION

382kcal
Protein
32.9g
Fat
10g
Carbs
44.8g

SERVINGS

1 serving

INGREDIENTS

200g Roasted Tomatoes

130g Cannellini Beans

200g Nonfat Greek Yogurt

50g Onion

2 cloves Garlic

1 cup Low Sodium Vegetable Broth

2 tsp Extra Virgin Olive Oil

10g Fresh Basil

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Slice tomatoes and halve them, then place on a baking tray lightly drizzled with olive oil, and season with salt and pepper. Roast for about 20-25 minutes until tender and slightly caramelized.

  • 2

    In a saucepan over medium heat, add a drizzle of olive oil and sauté the chopped onion and minced garlic until they become soft and fragrant, about 3-4 minutes.

  • 3

    Add the roasted tomatoes, cannellini beans, and vegetable broth to the saucepan. Bring to a simmer and let the flavors meld for about 10 minutes.

  • 4

    Remove from heat and stir in the fresh basil. Use an immersion blender or transfer carefully to a blender to purée the soup until smooth.

  • 5

    Return the soup to low heat and gently stir in the nonfat Greek yogurt to create a creamy texture. Avoid boiling after adding the yogurt to prevent curdling.

  • 6

    Taste and adjust seasoning with additional salt and pepper if needed. Serve warm, garnished with a few basil leaves or a light drizzle of olive oil.