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 bowl of roasted tomato basil soup with a creamy twist. Roasted tomatoes, red bell pepper, and caramelized onions blend with fresh basil and are enriched with a protein boost from cannellini beans and Greek yogurt, creating a comforting yet vibrant meal perfect for any time of the day.

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NUTRITION

552kcal
Protein
40.0g
Fat
8.1g
Carbs
76.2g

SERVINGS

1 serving

INGREDIENTS

4 cups chopped Roma Tomatoes

1 medium Red Bell Pepper

1 medium Yellow Onion

3 Garlic Cloves

0.75 cup Cannellini Beans

1 cup Low-Fat Greek Yogurt

0.5 tablespoon Extra Virgin Olive Oil

1 cup Vegetable Broth

1 cup Fresh Basil Leaves

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    On a baking sheet, arrange the chopped Roma tomatoes, sliced red bell pepper, and quartered yellow onion. Toss with the olive oil, salt, and pepper.

  • 3

    Roast the vegetables in the oven for about 25-30 minutes until they soften and slightly caramelize.

  • 4

    While roasting, peel and roughly chop the garlic cloves.

  • 5

    Transfer the roasted vegetables along with the garlic to a large pot. Add the vegetable broth and bring to a gentle simmer.

  • 6

    Add the cannellini beans and let simmer for an additional 5 minutes.

  • 7

    Remove the pot from the heat. Stir in the low-fat Greek yogurt and fresh basil leaves.

  • 8

    Using an immersion blender, blend the soup until smooth and creamy. If a thicker consistency is desired, adjust with a little extra Greek yogurt or broth.

  • 9

    Taste and adjust salt and pepper as needed before serving.

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 bowl of roasted tomato basil soup with a creamy twist. Roasted tomatoes, red bell pepper, and caramelized onions blend with fresh basil and are enriched with a protein boost from cannellini beans and Greek yogurt, creating a comforting yet vibrant meal perfect for any time of the day.

NUTRITION

552kcal
Protein
40.0g
Fat
8.1g
Carbs
76.2g

SERVINGS

1 serving

INGREDIENTS

4 cups chopped Roma Tomatoes

1 medium Red Bell Pepper

1 medium Yellow Onion

3 Garlic Cloves

0.75 cup Cannellini Beans

1 cup Low-Fat Greek Yogurt

0.5 tablespoon Extra Virgin Olive Oil

1 cup Vegetable Broth

1 cup Fresh Basil Leaves

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    On a baking sheet, arrange the chopped Roma tomatoes, sliced red bell pepper, and quartered yellow onion. Toss with the olive oil, salt, and pepper.

  • 3

    Roast the vegetables in the oven for about 25-30 minutes until they soften and slightly caramelize.

  • 4

    While roasting, peel and roughly chop the garlic cloves.

  • 5

    Transfer the roasted vegetables along with the garlic to a large pot. Add the vegetable broth and bring to a gentle simmer.

  • 6

    Add the cannellini beans and let simmer for an additional 5 minutes.

  • 7

    Remove the pot from the heat. Stir in the low-fat Greek yogurt and fresh basil leaves.

  • 8

    Using an immersion blender, blend the soup until smooth and creamy. If a thicker consistency is desired, adjust with a little extra Greek yogurt or broth.

  • 9

    Taste and adjust salt and pepper as needed before serving.