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, where tangy roasted tomatoes meld with creamy nonfat Greek yogurt and hearty cannellini beans, accented by fresh basil and garlic for a warming and satisfying meal.

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NUTRITION

426kcal
Protein
31.9g
Fat
7.0g
Carbs
64.9g

SERVINGS

1 serving

INGREDIENTS

2 medium Roma Tomatoes

1 cup Cannellini Beans

1/2 cup Plain Nonfat Greek Yogurt

1 tsp Olive Oil

1/4 cup chopped Yellow Onion

2 cloves Garlic

1 cup Vegetable Broth

1/4 cup chopped Fresh Basil

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Slice the Roma tomatoes in half and place them on a baking sheet. Drizzle with olive oil and season lightly with salt and pepper.

  • 3

    Roast the tomatoes in the oven for about 20-25 minutes until they are softened and slightly caramelized.

  • 4

    In a medium saucepan, sauté the chopped yellow onion and minced garlic over medium heat until the onion becomes translucent.

  • 5

    Add the roasted tomatoes (with their juices) to the saucepan along with the vegetable broth and cooked cannellini beans.

  • 6

    Bring the mixture to a simmer and let it cook for 10 minutes to meld the flavors.

  • 7

    Remove the soup from heat and stir in the nonfat Greek yogurt and chopped basil until fully incorporated.

  • 8

    Blend the soup with an immersion blender (or in a stand blender in batches) until smooth and creamy.

  • 9

    Taste and adjust seasoning with additional salt and pepper if needed. 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

Savor a velvety bowl of roasted tomato basil soup, where tangy roasted tomatoes meld with creamy nonfat Greek yogurt and hearty cannellini beans, accented by fresh basil and garlic for a warming and satisfying meal.

NUTRITION

426kcal
Protein
31.9g
Fat
7.0g
Carbs
64.9g

SERVINGS

1 serving

INGREDIENTS

2 medium Roma Tomatoes

1 cup Cannellini Beans

1/2 cup Plain Nonfat Greek Yogurt

1 tsp Olive Oil

1/4 cup chopped Yellow Onion

2 cloves Garlic

1 cup Vegetable Broth

1/4 cup chopped Fresh Basil

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Slice the Roma tomatoes in half and place them on a baking sheet. Drizzle with olive oil and season lightly with salt and pepper.

  • 3

    Roast the tomatoes in the oven for about 20-25 minutes until they are softened and slightly caramelized.

  • 4

    In a medium saucepan, sauté the chopped yellow onion and minced garlic over medium heat until the onion becomes translucent.

  • 5

    Add the roasted tomatoes (with their juices) to the saucepan along with the vegetable broth and cooked cannellini beans.

  • 6

    Bring the mixture to a simmer and let it cook for 10 minutes to meld the flavors.

  • 7

    Remove the soup from heat and stir in the nonfat Greek yogurt and chopped basil until fully incorporated.

  • 8

    Blend the soup with an immersion blender (or in a stand blender in batches) until smooth and creamy.

  • 9

    Taste and adjust seasoning with additional salt and pepper if needed. Serve warm.