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 bowl of roasted tomato basil soup enriched with nonfat Greek yogurt and creamy cannellini beans. Perfectly balancing tangy roasted tomatoes with fresh basil and just a hint of olive oil, this comforting soup delivers a delectable blend of vibrant flavors and hearty protein to keep you satisfied.

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NUTRITION

510kcal
Protein
35.9g
Fat
15g
Carbs
63.2g

SERVINGS

1 serving

INGREDIENTS

3 medium Tomatoes (~300g)

1 medium Red Bell Pepper (~120g)

1 small Onion (~70g)

2 cloves Garlic

1 tablespoon Olive Oil

1 cup Vegetable Broth

1 cup Nonfat Greek Yogurt (~245g)

1/2 cup Cannellini Beans (~130g)

1 large handful Fresh Basil

Salt and Pepper, to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F. Cut the tomatoes, red bell pepper, and onion into halves or quarters and place them on a baking sheet along with the garlic cloves. Drizzle with olive oil and season lightly with salt and pepper.

  • 2

    Roast the vegetables for about 25-30 minutes until they are tender and slightly charred, which brings out their natural sweetness.

  • 3

    Once roasted, transfer the vegetables to a blender. Add the vegetable broth and blend until you achieve a smooth consistency.

  • 4

    Pour the blended mixture into a medium saucepan and bring to a gentle simmer over medium heat.

  • 5

    Stir in the cannellini beans and let the soup heat through for about 5 minutes. Then, lower the heat and stir in the nonfat Greek yogurt until fully incorporated, creating a creamy texture.

  • 6

    Chop or tear the fresh basil and add it to the soup just before serving. Adjust salt and pepper to taste.

  • 7

    Ladle the soup into bowls and enjoy it warm, relishing the rich, roasted flavors combined with a smooth, creamy finish.

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 bowl of roasted tomato basil soup enriched with nonfat Greek yogurt and creamy cannellini beans. Perfectly balancing tangy roasted tomatoes with fresh basil and just a hint of olive oil, this comforting soup delivers a delectable blend of vibrant flavors and hearty protein to keep you satisfied.

NUTRITION

510kcal
Protein
35.9g
Fat
15g
Carbs
63.2g

SERVINGS

1 serving

INGREDIENTS

3 medium Tomatoes (~300g)

1 medium Red Bell Pepper (~120g)

1 small Onion (~70g)

2 cloves Garlic

1 tablespoon Olive Oil

1 cup Vegetable Broth

1 cup Nonfat Greek Yogurt (~245g)

1/2 cup Cannellini Beans (~130g)

1 large handful Fresh Basil

Salt and Pepper, to taste

PREPARATION

  • 1

    Preheat your oven to 400°F. Cut the tomatoes, red bell pepper, and onion into halves or quarters and place them on a baking sheet along with the garlic cloves. Drizzle with olive oil and season lightly with salt and pepper.

  • 2

    Roast the vegetables for about 25-30 minutes until they are tender and slightly charred, which brings out their natural sweetness.

  • 3

    Once roasted, transfer the vegetables to a blender. Add the vegetable broth and blend until you achieve a smooth consistency.

  • 4

    Pour the blended mixture into a medium saucepan and bring to a gentle simmer over medium heat.

  • 5

    Stir in the cannellini beans and let the soup heat through for about 5 minutes. Then, lower the heat and stir in the nonfat Greek yogurt until fully incorporated, creating a creamy texture.

  • 6

    Chop or tear the fresh basil and add it to the soup just before serving. Adjust salt and pepper to taste.

  • 7

    Ladle the soup into bowls and enjoy it warm, relishing the rich, roasted flavors combined with a smooth, creamy finish.