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

Experience a velvety, rich roasted tomato and basil soup that marries smoky, caramelized tomatoes with a creamy twist from cannellini beans and tangy Greek yogurt. Enhanced with a drizzle of olive oil and fresh basil, this comforting bowl is perfect for any meal and provides a hearty protein boost.

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NUTRITION

432kcal
Protein
27.4g
Fat
17.1g
Carbs
48.7g

SERVINGS

1 serving

INGREDIENTS

6 medium Vine-Ripened Tomatoes

1 cup Cannellini Beans (canned, drained)

1/2 cup Nonfat Greek Yogurt

2 cups Low-Sodium Vegetable Broth

1 tablespoon Extra Virgin Olive Oil

1 cup Fresh Basil Leaves (loosely packed)

2 Garlic Cloves

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F. Halve the tomatoes and arrange them cut side up on a baking sheet. Drizzle with olive oil, sprinkle with salt and pepper, and add garlic cloves (in skin, lightly crushed) to the pan.

  • 2

    Roast the tomatoes and garlic in the oven for about 25-30 minutes until the tomatoes are softened and slightly caramelized.

  • 3

    Once roasted, peel the garlic from its skin and transfer the tomatoes and garlic to a blender. Add the cannellini beans and 1 cup of vegetable broth. Blend until smooth.

  • 4

    Transfer the soup to a large pot and add the remaining cup of broth. Stir in chopped fresh basil leaves. Bring to a gentle simmer over medium heat for about 5-7 minutes to allow flavors to meld.

  • 5

    Remove from heat and stir in the nonfat Greek yogurt until fully incorporated for a creamy texture. Adjust seasoning with additional salt and pepper if needed.

  • 6

    Ladle the soup into bowls, garnish with extra fresh basil if desired, and serve warm.

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

Experience a velvety, rich roasted tomato and basil soup that marries smoky, caramelized tomatoes with a creamy twist from cannellini beans and tangy Greek yogurt. Enhanced with a drizzle of olive oil and fresh basil, this comforting bowl is perfect for any meal and provides a hearty protein boost.

NUTRITION

432kcal
Protein
27.4g
Fat
17.1g
Carbs
48.7g

SERVINGS

1 serving

INGREDIENTS

6 medium Vine-Ripened Tomatoes

1 cup Cannellini Beans (canned, drained)

1/2 cup Nonfat Greek Yogurt

2 cups Low-Sodium Vegetable Broth

1 tablespoon Extra Virgin Olive Oil

1 cup Fresh Basil Leaves (loosely packed)

2 Garlic Cloves

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F. Halve the tomatoes and arrange them cut side up on a baking sheet. Drizzle with olive oil, sprinkle with salt and pepper, and add garlic cloves (in skin, lightly crushed) to the pan.

  • 2

    Roast the tomatoes and garlic in the oven for about 25-30 minutes until the tomatoes are softened and slightly caramelized.

  • 3

    Once roasted, peel the garlic from its skin and transfer the tomatoes and garlic to a blender. Add the cannellini beans and 1 cup of vegetable broth. Blend until smooth.

  • 4

    Transfer the soup to a large pot and add the remaining cup of broth. Stir in chopped fresh basil leaves. Bring to a gentle simmer over medium heat for about 5-7 minutes to allow flavors to meld.

  • 5

    Remove from heat and stir in the nonfat Greek yogurt until fully incorporated for a creamy texture. Adjust seasoning with additional salt and pepper if needed.

  • 6

    Ladle the soup into bowls, garnish with extra fresh basil if desired, and serve warm.