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

Savor this velvety roasted tomato basil soup that marries the sweet tang of oven-roasted tomatoes with the fresh aroma of basil. Enhanced with a creamy blend of nonfat Greek yogurt and blended cannellini beans, every spoonful delivers a comforting warmth and a balanced medley of tangy, savory flavors.

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NUTRITION

473kcal
Protein
34.8g
Fat
15.7g
Carbs
54.2g

SERVINGS

1 serving

INGREDIENTS

2 cups roasted Roma Tomatoes

1 tablespoon Olive Oil

1 small Yellow Onion

2 Garlic Cloves

2 cups Low-Sodium Vegetable Broth

1/4 cup Fresh Basil Leaves (chopped)

1 cup Nonfat Greek Yogurt

1/2 cup Cannellini Beans

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PREPARATION

  • 1

    Preheat the oven to 400°F. Halve the Roma tomatoes, toss with olive oil, salt, and pepper if desired, and roast on a baking sheet for about 25 minutes until they are soft and slightly caramelized.

  • 2

    Meanwhile, dice the small yellow onion and mince the garlic cloves.

  • 3

    In a large saucepan, heat a small amount of olive oil over medium heat and sauté the onion and garlic until they are translucent and aromatic, about 3-4 minutes.

  • 4

    Add the roasted tomatoes to the saucepan along with the low-sodium vegetable broth and cannellini beans. Bring the mixture to a gentle simmer.

  • 5

    Stir in the chopped fresh basil and let the soup simmer for another 5 minutes to meld the flavors.

  • 6

    Remove the soup from heat. Using an immersion blender or countertop blender, blend the soup until smooth. For a chunkier texture, blend only half of the soup and mix with the rest.

  • 7

    Temper the nonfat Greek yogurt by stirring in a few spoonfuls of the hot soup, then whisk the tempered yogurt back into the soup to achieve a creamy consistency without curdling.

  • 8

    Taste and adjust the seasoning 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

Savor this velvety roasted tomato basil soup that marries the sweet tang of oven-roasted tomatoes with the fresh aroma of basil. Enhanced with a creamy blend of nonfat Greek yogurt and blended cannellini beans, every spoonful delivers a comforting warmth and a balanced medley of tangy, savory flavors.

NUTRITION

473kcal
Protein
34.8g
Fat
15.7g
Carbs
54.2g

SERVINGS

1 serving

INGREDIENTS

2 cups roasted Roma Tomatoes

1 tablespoon Olive Oil

1 small Yellow Onion

2 Garlic Cloves

2 cups Low-Sodium Vegetable Broth

1/4 cup Fresh Basil Leaves (chopped)

1 cup Nonfat Greek Yogurt

1/2 cup Cannellini Beans

PREPARATION

  • 1

    Preheat the oven to 400°F. Halve the Roma tomatoes, toss with olive oil, salt, and pepper if desired, and roast on a baking sheet for about 25 minutes until they are soft and slightly caramelized.

  • 2

    Meanwhile, dice the small yellow onion and mince the garlic cloves.

  • 3

    In a large saucepan, heat a small amount of olive oil over medium heat and sauté the onion and garlic until they are translucent and aromatic, about 3-4 minutes.

  • 4

    Add the roasted tomatoes to the saucepan along with the low-sodium vegetable broth and cannellini beans. Bring the mixture to a gentle simmer.

  • 5

    Stir in the chopped fresh basil and let the soup simmer for another 5 minutes to meld the flavors.

  • 6

    Remove the soup from heat. Using an immersion blender or countertop blender, blend the soup until smooth. For a chunkier texture, blend only half of the soup and mix with the rest.

  • 7

    Temper the nonfat Greek yogurt by stirring in a few spoonfuls of the hot soup, then whisk the tempered yogurt back into the soup to achieve a creamy consistency without curdling.

  • 8

    Taste and adjust the seasoning as needed, then serve warm.