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 velvety blend of roasted tomatoes, red bell pepper, and aromatic basil elevated with creamy nonfat Greek yogurt and hearty cannellini beans. A touch of roasted garlic and a drizzle of olive oil come together for a comforting, protein-packed soup perfect for any meal.

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NUTRITION

560kcal
Protein
42.6g
Fat
16.5g
Carbs
65g

SERVINGS

1 serving

INGREDIENTS

3 medium Roma Tomatoes (300g)

1 medium Red Bell Pepper (150g)

½ medium Onion (55g)

2 cloves Garlic

1 cup Low-Sodium Vegetable Broth (240ml)

½ cup Cannellini Beans (130g)

1 cup Nonfat Greek Yogurt (245g)

½ tablespoon Olive Oil (7g)

¼ cup Fresh Basil (5g)

2 tablespoons Hemp Seeds (20g)

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Halve the tomatoes and red bell pepper; peel and quarter the onion. Toss them along with garlic cloves in a bowl with olive oil, salt, and pepper.

  • 3

    Arrange the vegetables on a baking sheet and roast for 25-30 minutes until tender and slightly charred.

  • 4

    Once roasted, transfer the vegetables to a blender. Add the low-sodium vegetable broth, basil, and cannellini beans. Blend until smooth.

  • 5

    Pour the blended mixture into a medium saucepan and warm over low heat. Stir in the nonfat Greek yogurt gradually to achieve a creamy texture without boiling.

  • 6

    Finish by stirring in the hemp seeds for an extra protein boost and a nutty flavor. Adjust seasoning with salt and pepper as needed.

  • 7

    Serve warm and enjoy your creamy, protein-packed 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 velvety blend of roasted tomatoes, red bell pepper, and aromatic basil elevated with creamy nonfat Greek yogurt and hearty cannellini beans. A touch of roasted garlic and a drizzle of olive oil come together for a comforting, protein-packed soup perfect for any meal.

NUTRITION

560kcal
Protein
42.6g
Fat
16.5g
Carbs
65g

SERVINGS

1 serving

INGREDIENTS

3 medium Roma Tomatoes (300g)

1 medium Red Bell Pepper (150g)

½ medium Onion (55g)

2 cloves Garlic

1 cup Low-Sodium Vegetable Broth (240ml)

½ cup Cannellini Beans (130g)

1 cup Nonfat Greek Yogurt (245g)

½ tablespoon Olive Oil (7g)

¼ cup Fresh Basil (5g)

2 tablespoons Hemp Seeds (20g)

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Halve the tomatoes and red bell pepper; peel and quarter the onion. Toss them along with garlic cloves in a bowl with olive oil, salt, and pepper.

  • 3

    Arrange the vegetables on a baking sheet and roast for 25-30 minutes until tender and slightly charred.

  • 4

    Once roasted, transfer the vegetables to a blender. Add the low-sodium vegetable broth, basil, and cannellini beans. Blend until smooth.

  • 5

    Pour the blended mixture into a medium saucepan and warm over low heat. Stir in the nonfat Greek yogurt gradually to achieve a creamy texture without boiling.

  • 6

    Finish by stirring in the hemp seeds for an extra protein boost and a nutty flavor. Adjust seasoning with salt and pepper as needed.

  • 7

    Serve warm and enjoy your creamy, protein-packed roasted tomato basil soup.