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, hearty cannellini beans, and tender lentils, enriched with a swirl of nonfat Greek yogurt and aromatic fresh basil. This comforting soup offers a sophisticated balance of tangy, sweet, and savory notes that are perfect for any meal of the day.

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NUTRITION

524kcal
Protein
40.6g
Fat
15.5g
Carbs
63.3g

SERVINGS

1 serving

INGREDIENTS

200g Fresh Tomatoes

150g Cannellini Beans

100g Cooked Lentils

150g Nonfat Greek Yogurt

1 tablespoon Olive Oil

40g Yellow Onion

2 cloves Garlic

1 cup Vegetable Broth

10g Fresh Basil

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Slice the tomatoes in half and place them on a baking sheet. Drizzle with a little olive oil, season with salt and pepper, and roast for about 20-25 minutes until they become tender and slightly caramelized.

  • 2

    While the tomatoes are roasting, chop the onion and garlic. In a medium pot, heat the olive oil over medium heat and sauté the chopped onion until translucent. Add the garlic and cook for an additional minute until fragrant.

  • 3

    Pour the vegetable broth into the pot with the onions and garlic. Add the cooked lentils and cannellini beans. Bring the mixture to a gentle simmer.

  • 4

    Once the tomatoes are roasted, add them (with their juices) to the pot. Allow everything to simmer together for 5-10 minutes so the flavors meld.

  • 5

    Remove the pot from the heat and stir in the chopped fresh basil. Using an immersion blender, blend the soup until smooth but still retaining a bit of texture. Alternatively, blend in batches in a countertop blender.

  • 6

    Stir in the nonfat Greek yogurt to create a creamy consistency. Adjust seasoning with salt and pepper if needed.

  • 7

    Serve warm, garnished with a few extra basil leaves if desired.

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, hearty cannellini beans, and tender lentils, enriched with a swirl of nonfat Greek yogurt and aromatic fresh basil. This comforting soup offers a sophisticated balance of tangy, sweet, and savory notes that are perfect for any meal of the day.

NUTRITION

524kcal
Protein
40.6g
Fat
15.5g
Carbs
63.3g

SERVINGS

1 serving

INGREDIENTS

200g Fresh Tomatoes

150g Cannellini Beans

100g Cooked Lentils

150g Nonfat Greek Yogurt

1 tablespoon Olive Oil

40g Yellow Onion

2 cloves Garlic

1 cup Vegetable Broth

10g Fresh Basil

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Slice the tomatoes in half and place them on a baking sheet. Drizzle with a little olive oil, season with salt and pepper, and roast for about 20-25 minutes until they become tender and slightly caramelized.

  • 2

    While the tomatoes are roasting, chop the onion and garlic. In a medium pot, heat the olive oil over medium heat and sauté the chopped onion until translucent. Add the garlic and cook for an additional minute until fragrant.

  • 3

    Pour the vegetable broth into the pot with the onions and garlic. Add the cooked lentils and cannellini beans. Bring the mixture to a gentle simmer.

  • 4

    Once the tomatoes are roasted, add them (with their juices) to the pot. Allow everything to simmer together for 5-10 minutes so the flavors meld.

  • 5

    Remove the pot from the heat and stir in the chopped fresh basil. Using an immersion blender, blend the soup until smooth but still retaining a bit of texture. Alternatively, blend in batches in a countertop blender.

  • 6

    Stir in the nonfat Greek yogurt to create a creamy consistency. Adjust seasoning with salt and pepper if needed.

  • 7

    Serve warm, garnished with a few extra basil leaves if desired.