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 twist from nonfat Greek yogurt and hearty cannellini beans. Each spoonful is bursting with the natural sweetness of roasted tomatoes, aromatic basil, and a hint of garlic, making it a comforting yet nutritious meal perfect for breakfast, lunch, or dinner.

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NUTRITION

427kcal
Protein
37.1g
Fat
5.9g
Carbs
60.5g

SERVINGS

1 serving

INGREDIENTS

400g Roma Tomatoes

100g Yellow Onion

2 cloves Garlic

1/2 cup Cannellini Beans

1 cup Nonfat Greek Yogurt

1 cup Vegetable Broth

1 tsp Olive Oil

4 tbsp Fresh Basil

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Slice the Roma tomatoes in half and place them on a baking sheet. Drizzle with the olive oil and season lightly with salt and pepper.

  • 2

    Cut the yellow onion into chunks and peel the garlic cloves. Add them to the baking sheet with the tomatoes.

  • 3

    Roast the vegetables in the oven for about 25-30 minutes until the tomatoes are soft and slightly charred and the onions and garlic are tender.

  • 4

    Transfer the roasted tomatoes, onions, and garlic into a blender. Add the vegetable broth and blend until smooth. For a chunkier texture, blend just until combined.

  • 5

    Pour the blended mixture into a saucepan and heat over medium-low heat. Stir in the cannellini beans and let the soup simmer for 5-7 minutes.

  • 6

    Remove the soup from heat and stir in the nonfat Greek yogurt until smooth and creamy.

  • 7

    Chop the fresh basil and stir it into the soup, reserving a little for garnish if desired. Taste and adjust seasoning with salt and pepper.

  • 8

    Serve warm and enjoy this comforting, protein-rich soup.

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 twist from nonfat Greek yogurt and hearty cannellini beans. Each spoonful is bursting with the natural sweetness of roasted tomatoes, aromatic basil, and a hint of garlic, making it a comforting yet nutritious meal perfect for breakfast, lunch, or dinner.

NUTRITION

427kcal
Protein
37.1g
Fat
5.9g
Carbs
60.5g

SERVINGS

1 serving

INGREDIENTS

400g Roma Tomatoes

100g Yellow Onion

2 cloves Garlic

1/2 cup Cannellini Beans

1 cup Nonfat Greek Yogurt

1 cup Vegetable Broth

1 tsp Olive Oil

4 tbsp Fresh Basil

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Slice the Roma tomatoes in half and place them on a baking sheet. Drizzle with the olive oil and season lightly with salt and pepper.

  • 2

    Cut the yellow onion into chunks and peel the garlic cloves. Add them to the baking sheet with the tomatoes.

  • 3

    Roast the vegetables in the oven for about 25-30 minutes until the tomatoes are soft and slightly charred and the onions and garlic are tender.

  • 4

    Transfer the roasted tomatoes, onions, and garlic into a blender. Add the vegetable broth and blend until smooth. For a chunkier texture, blend just until combined.

  • 5

    Pour the blended mixture into a saucepan and heat over medium-low heat. Stir in the cannellini beans and let the soup simmer for 5-7 minutes.

  • 6

    Remove the soup from heat and stir in the nonfat Greek yogurt until smooth and creamy.

  • 7

    Chop the fresh basil and stir it into the soup, reserving a little for garnish if desired. Taste and adjust seasoning with salt and pepper.

  • 8

    Serve warm and enjoy this comforting, protein-rich soup.