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 a velvety roasted tomato basil soup elevated with hearty cannellini beans and a dollop of creamy Greek yogurt. The roasted tomatoes and garlic meld with fresh basil for a burst of flavor, while the beans and yogurt add a beautiful protein boost, making this bowl both comforting and nourishing.

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NUTRITION

600kcal
Protein
40.2g
Fat
15.5g
Carbs
80.6g

SERVINGS

1 serving

INGREDIENTS

400g Roma Tomatoes

1 medium Red Onion

3 cloves Garlic

1/2 cup Fresh Basil

1 cup Cannellini Beans

4 oz Nonfat Greek Yogurt

1 cup Low-Sodium Vegetable Broth

1 tbsp Olive Oil

Pinch of Salt

Pinch of Black Pepper

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Halve the Roma tomatoes and slice the red onion into wedges. Place them on a baking sheet along with the unpeeled garlic cloves.

  • 3

    Drizzle the vegetables with olive oil and season with a pinch of salt and black pepper. Toss to coat evenly.

  • 4

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

  • 5

    Once roasted, peel the garlic and combine the tomatoes, onions, and garlic in a blender along with the fresh basil and the low-sodium vegetable broth. Blend until smooth.

  • 6

    Pour the blended mixture into a saucepan and gently heat over medium-low. Stir in the cannellini beans and allow the soup to simmer for 5 minutes to combine flavors.

  • 7

    Remove from heat and stir in the nonfat Greek yogurt until fully incorporated, creating a creamy texture. Adjust seasoning with more salt and pepper if desired.

  • 8

    Serve warm and enjoy the rich, comforting flavors of your creamy roasted tomato basil 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 a velvety roasted tomato basil soup elevated with hearty cannellini beans and a dollop of creamy Greek yogurt. The roasted tomatoes and garlic meld with fresh basil for a burst of flavor, while the beans and yogurt add a beautiful protein boost, making this bowl both comforting and nourishing.

NUTRITION

600kcal
Protein
40.2g
Fat
15.5g
Carbs
80.6g

SERVINGS

1 serving

INGREDIENTS

400g Roma Tomatoes

1 medium Red Onion

3 cloves Garlic

1/2 cup Fresh Basil

1 cup Cannellini Beans

4 oz Nonfat Greek Yogurt

1 cup Low-Sodium Vegetable Broth

1 tbsp Olive Oil

Pinch of Salt

Pinch of Black Pepper

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Halve the Roma tomatoes and slice the red onion into wedges. Place them on a baking sheet along with the unpeeled garlic cloves.

  • 3

    Drizzle the vegetables with olive oil and season with a pinch of salt and black pepper. Toss to coat evenly.

  • 4

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

  • 5

    Once roasted, peel the garlic and combine the tomatoes, onions, and garlic in a blender along with the fresh basil and the low-sodium vegetable broth. Blend until smooth.

  • 6

    Pour the blended mixture into a saucepan and gently heat over medium-low. Stir in the cannellini beans and allow the soup to simmer for 5 minutes to combine flavors.

  • 7

    Remove from heat and stir in the nonfat Greek yogurt until fully incorporated, creating a creamy texture. Adjust seasoning with more salt and pepper if desired.

  • 8

    Serve warm and enjoy the rich, comforting flavors of your creamy roasted tomato basil soup.