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 rich and velvety texture of this roasted tomato basil soup, where lightly charred tomatoes blend with creamy Greek yogurt and silken tofu, boosted by hearty cannellini beans. Finished with fresh basil and a hint of olive oil, this soup offers a luxurious mouthfeel with a bright, herbaceous finish, perfect as a warming start or a light meal.

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NUTRITION

346kcal
Protein
33.6g
Fat
7.4g
Carbs
41.5g

SERVINGS

1 serving

INGREDIENTS

2 medium Roma Tomatoes (246g)

1/2 cup Cannellini Beans (120g)

3/4 cup Nonfat Greek Yogurt (185g)

1/4 cup Silken Tofu (62g)

1 cup Vegetable Broth (240g)

1 tsp Extra Virgin Olive Oil (4.5g)

1/4 small Yellow Onion (25g)

2 Garlic Cloves

1/4 cup Fresh Basil, chopped

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Halve the Roma tomatoes and place them on a baking sheet lined with parchment paper. Drizzle with a little olive oil and season with salt and pepper. Roast for 20-25 minutes until slightly charred and soft.

  • 2

    While the tomatoes roast, finely chop the yellow onion and mince the garlic. In a medium pot, heat a teaspoon of olive oil over medium heat. Sauté the onion and garlic until they turn translucent and fragrant.

  • 3

    Add the roasted tomatoes (including any juices) to the pot along with the vegetable broth and stir to combine.

  • 4

    In a blender, combine the soup mixture with cannellini beans, nonfat Greek yogurt, and silken tofu. Blend until smooth and creamy. If needed, adjust the thickness with a bit more broth.

  • 5

    Return the blended soup to the pot and gently heat over low-medium heat. Stir in the fresh chopped basil and adjust seasoning with salt and pepper to taste.

  • 6

    Once heated through, serve warm and enjoy the comforting flavors of this creamy, nutrient-packed 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

Savor the rich and velvety texture of this roasted tomato basil soup, where lightly charred tomatoes blend with creamy Greek yogurt and silken tofu, boosted by hearty cannellini beans. Finished with fresh basil and a hint of olive oil, this soup offers a luxurious mouthfeel with a bright, herbaceous finish, perfect as a warming start or a light meal.

NUTRITION

346kcal
Protein
33.6g
Fat
7.4g
Carbs
41.5g

SERVINGS

1 serving

INGREDIENTS

2 medium Roma Tomatoes (246g)

1/2 cup Cannellini Beans (120g)

3/4 cup Nonfat Greek Yogurt (185g)

1/4 cup Silken Tofu (62g)

1 cup Vegetable Broth (240g)

1 tsp Extra Virgin Olive Oil (4.5g)

1/4 small Yellow Onion (25g)

2 Garlic Cloves

1/4 cup Fresh Basil, chopped

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Halve the Roma tomatoes and place them on a baking sheet lined with parchment paper. Drizzle with a little olive oil and season with salt and pepper. Roast for 20-25 minutes until slightly charred and soft.

  • 2

    While the tomatoes roast, finely chop the yellow onion and mince the garlic. In a medium pot, heat a teaspoon of olive oil over medium heat. Sauté the onion and garlic until they turn translucent and fragrant.

  • 3

    Add the roasted tomatoes (including any juices) to the pot along with the vegetable broth and stir to combine.

  • 4

    In a blender, combine the soup mixture with cannellini beans, nonfat Greek yogurt, and silken tofu. Blend until smooth and creamy. If needed, adjust the thickness with a bit more broth.

  • 5

    Return the blended soup to the pot and gently heat over low-medium heat. Stir in the fresh chopped basil and adjust seasoning with salt and pepper to taste.

  • 6

    Once heated through, serve warm and enjoy the comforting flavors of this creamy, nutrient-packed soup.