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

Enjoy a comforting bowl of Creamy Roasted Tomato Basil Soup featuring slow-roasted tomatoes blended with nonfat Greek yogurt and hearty chickpeas. Infused with aromatic garlic, sweet caramelized onion, and fresh basil, this soup offers a velvety texture and a burst of natural tomato flavor, perfect for a balanced meal any time of day.

Try 7 days free, then $12.99 / mo.

NUTRITION

389kcal
Protein
34g
Fat
6.9g
Carbs
49.1g

SERVINGS

1 serving

INGREDIENTS

1 cup Roasted Tomatoes (180g)

1 cup Low-Fat Vegetable Broth (240g)

1 cup Nonfat Greek Yogurt (240g)

1/2 cup Cooked Chickpeas (90g)

1 tsp Olive Oil (4.5g)

1/2 medium Yellow Onion (55g)

2 Garlic Cloves

1/4 cup Fresh Basil (chopped, 10g)

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Halve the tomatoes and place them on a baking sheet. Drizzle with olive oil, season with a pinch of salt and pepper, and add a couple of garlic cloves (smashed if preferred). Roast in the oven for about 20-25 minutes until tender and slightly caramelized.

  • 3

    While the tomatoes are roasting, finely chop the yellow onion and the remaining garlic. Sauté them in a saucepan over medium heat until softened and golden.

  • 4

    Add the roasted tomatoes (remove the garlic cloves if desired) to the saucepan along with the low-fat vegetable broth. Let it simmer for 5-10 minutes to meld the flavors.

  • 5

    Transfer the mixture to a blender and blend until smooth. Return the soup to the saucepan.

  • 6

    Stir in the nonfat Greek yogurt and the cooked chickpeas. Heat gently without bringing the soup to a full boil to preserve the creaminess.

  • 7

    Add the chopped fresh basil and adjust seasoning with salt and pepper to taste.

  • 8

    Serve warm and enjoy your nutritious bowl of 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

Enjoy a comforting bowl of Creamy Roasted Tomato Basil Soup featuring slow-roasted tomatoes blended with nonfat Greek yogurt and hearty chickpeas. Infused with aromatic garlic, sweet caramelized onion, and fresh basil, this soup offers a velvety texture and a burst of natural tomato flavor, perfect for a balanced meal any time of day.

NUTRITION

389kcal
Protein
34g
Fat
6.9g
Carbs
49.1g

SERVINGS

1 serving

INGREDIENTS

1 cup Roasted Tomatoes (180g)

1 cup Low-Fat Vegetable Broth (240g)

1 cup Nonfat Greek Yogurt (240g)

1/2 cup Cooked Chickpeas (90g)

1 tsp Olive Oil (4.5g)

1/2 medium Yellow Onion (55g)

2 Garlic Cloves

1/4 cup Fresh Basil (chopped, 10g)

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Halve the tomatoes and place them on a baking sheet. Drizzle with olive oil, season with a pinch of salt and pepper, and add a couple of garlic cloves (smashed if preferred). Roast in the oven for about 20-25 minutes until tender and slightly caramelized.

  • 3

    While the tomatoes are roasting, finely chop the yellow onion and the remaining garlic. Sauté them in a saucepan over medium heat until softened and golden.

  • 4

    Add the roasted tomatoes (remove the garlic cloves if desired) to the saucepan along with the low-fat vegetable broth. Let it simmer for 5-10 minutes to meld the flavors.

  • 5

    Transfer the mixture to a blender and blend until smooth. Return the soup to the saucepan.

  • 6

    Stir in the nonfat Greek yogurt and the cooked chickpeas. Heat gently without bringing the soup to a full boil to preserve the creaminess.

  • 7

    Add the chopped fresh basil and adjust seasoning with salt and pepper to taste.

  • 8

    Serve warm and enjoy your nutritious bowl of creamy roasted tomato basil soup.