Creamy Fire-Roasted Tomato Basil Soup

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Fire-Roasted Tomato Basil Soup

YOUR SOLIN GENERATED RECIPE

Creamy Fire-Roasted Tomato Basil Soup

Enjoy a velvety, fire-roasted tomato basil soup with a burst of flavor from tender, grilled chicken and creamy accents. This comforting bowl combines the zesty sweetness of tomatoes with fresh basil, a hint of roasted garlic, and a smooth finish from Greek yogurt, making it a delightful meal for any time of day.

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NUTRITION

434kcal
Protein
45.4g
Fat
8.2g
Carbs
50.5g

SERVINGS

1 serving

INGREDIENTS

1 can Fire-Roasted Tomatoes (400g)

1/2 cup Cannellini Beans (130g)

1 cup Low-Sodium Vegetable Broth (240ml)

1/2 medium Yellow Onion (55g)

2 cloves Garlic

1/4 cup Fresh Basil (8g)

1 tsp Olive Oil (5g)

1/4 cup Nonfat Greek Yogurt (62g)

3 ounces Grilled Chicken Breast (85g)

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PREPARATION

  • 1

    Heat the olive oil in a medium soup pot over medium heat. Add the chopped half onion and minced garlic, and sauté until softened and fragrant, about 2-3 minutes.

  • 2

    Add the fire-roasted tomatoes (with their juices) and cannellini beans to the pot. Stir to combine with the aromatics.

  • 3

    Pour in the vegetable broth and bring the mixture to a gentle simmer. Allow it to cook for 8-10 minutes so the flavors meld together.

  • 4

    Stir in the chopped fresh basil and let simmer for another 2 minutes.

  • 5

    Using an immersion blender, blend the soup directly in the pot until slightly creamy while leaving some texture. Alternatively, transfer half of the soup to a blender, blend until smooth, and return to the pot.

  • 6

    Gently fold in the nonfat Greek yogurt to add creaminess without overpowering the flavor. Adjust seasoning with salt and pepper, if desired.

  • 7

    Finally, stir in the shredded grilled chicken breast, warming it through for an additional 2 minutes.

  • 8

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

Creamy Fire-Roasted Tomato Basil Soup

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Fire-Roasted Tomato Basil Soup

YOUR SOLIN GENERATED RECIPE

Creamy Fire-Roasted Tomato Basil Soup

Enjoy a velvety, fire-roasted tomato basil soup with a burst of flavor from tender, grilled chicken and creamy accents. This comforting bowl combines the zesty sweetness of tomatoes with fresh basil, a hint of roasted garlic, and a smooth finish from Greek yogurt, making it a delightful meal for any time of day.

NUTRITION

434kcal
Protein
45.4g
Fat
8.2g
Carbs
50.5g

SERVINGS

1 serving

INGREDIENTS

1 can Fire-Roasted Tomatoes (400g)

1/2 cup Cannellini Beans (130g)

1 cup Low-Sodium Vegetable Broth (240ml)

1/2 medium Yellow Onion (55g)

2 cloves Garlic

1/4 cup Fresh Basil (8g)

1 tsp Olive Oil (5g)

1/4 cup Nonfat Greek Yogurt (62g)

3 ounces Grilled Chicken Breast (85g)

PREPARATION

  • 1

    Heat the olive oil in a medium soup pot over medium heat. Add the chopped half onion and minced garlic, and sauté until softened and fragrant, about 2-3 minutes.

  • 2

    Add the fire-roasted tomatoes (with their juices) and cannellini beans to the pot. Stir to combine with the aromatics.

  • 3

    Pour in the vegetable broth and bring the mixture to a gentle simmer. Allow it to cook for 8-10 minutes so the flavors meld together.

  • 4

    Stir in the chopped fresh basil and let simmer for another 2 minutes.

  • 5

    Using an immersion blender, blend the soup directly in the pot until slightly creamy while leaving some texture. Alternatively, transfer half of the soup to a blender, blend until smooth, and return to the pot.

  • 6

    Gently fold in the nonfat Greek yogurt to add creaminess without overpowering the flavor. Adjust seasoning with salt and pepper, if desired.

  • 7

    Finally, stir in the shredded grilled chicken breast, warming it through for an additional 2 minutes.

  • 8

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