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, vibrant blend of roasted tomatoes and basil enriched with creamy nonfat Greek yogurt and hearty cannellini beans. This roasted tomato basil soup offers a perfect balance of tangy, savory flavors and a subtle creaminess that makes it a satisfying meal any time of day.

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NUTRITION

584kcal
Protein
33.1g
Fat
16.1g
Carbs
81.5g

SERVINGS

1 serving

INGREDIENTS

4 medium Tomatoes (600g)

1 cup Cannellini Beans (170g)

1/2 cup Nonfat Greek Yogurt (120g)

1 tablespoon Olive Oil (14g)

1/2 medium Yellow Onion (55g)

2 Garlic Cloves (6g)

1 cup Vegetable Broth (240ml)

1/4 cup Fresh Basil (10g)

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PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Cut the tomatoes into halves or quarters as needed 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 25-30 minutes until they are soft and slightly caramelized.

  • 4

    While the tomatoes roast, dice the yellow onion and mince the garlic cloves.

  • 5

    In a medium pot, heat a bit of olive oil over medium heat. Sauté the onion and garlic until they soften and become fragrant.

  • 6

    Add the roasted tomatoes (with their juices) to the pot along with the vegetable broth and cannellini beans. Bring the mixture to a simmer.

  • 7

    Allow the soup to simmer for about 10 minutes to meld the flavors together.

  • 8

    Remove the pot from the heat and stir in the nonfat Greek yogurt and chopped fresh basil.

  • 9

    For a smoother texture, blend part or all of the soup using an immersion blender, then return it to the pot.

  • 10

    Taste and adjust seasonings as needed, then 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

Enjoy a velvety, vibrant blend of roasted tomatoes and basil enriched with creamy nonfat Greek yogurt and hearty cannellini beans. This roasted tomato basil soup offers a perfect balance of tangy, savory flavors and a subtle creaminess that makes it a satisfying meal any time of day.

NUTRITION

584kcal
Protein
33.1g
Fat
16.1g
Carbs
81.5g

SERVINGS

1 serving

INGREDIENTS

4 medium Tomatoes (600g)

1 cup Cannellini Beans (170g)

1/2 cup Nonfat Greek Yogurt (120g)

1 tablespoon Olive Oil (14g)

1/2 medium Yellow Onion (55g)

2 Garlic Cloves (6g)

1 cup Vegetable Broth (240ml)

1/4 cup Fresh Basil (10g)

PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Cut the tomatoes into halves or quarters as needed 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 25-30 minutes until they are soft and slightly caramelized.

  • 4

    While the tomatoes roast, dice the yellow onion and mince the garlic cloves.

  • 5

    In a medium pot, heat a bit of olive oil over medium heat. Sauté the onion and garlic until they soften and become fragrant.

  • 6

    Add the roasted tomatoes (with their juices) to the pot along with the vegetable broth and cannellini beans. Bring the mixture to a simmer.

  • 7

    Allow the soup to simmer for about 10 minutes to meld the flavors together.

  • 8

    Remove the pot from the heat and stir in the nonfat Greek yogurt and chopped fresh basil.

  • 9

    For a smoother texture, blend part or all of the soup using an immersion blender, then return it to the pot.

  • 10

    Taste and adjust seasonings as needed, then serve warm.