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 comforting bowl of Creamy Roasted Tomato Basil Soup featuring rich roasted tomatoes blended with aromatic basil, a hint of garlic and onion, and a creamy finish from Greek yogurt, silken tofu, and cannellini beans. This hearty soup achieves a balanced profile with a protein boost perfect for dinner and versatile enough for lunch or even a robust breakfast.

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NUTRITION

575kcal
Protein
33.5g
Fat
22.5g
Carbs
62.2g

SERVINGS

1 serving

INGREDIENTS

2 cups roasted Tomatoes (approx 400g)

1 medium Onion, chopped

2 cloves Garlic

1 tbsp Olive Oil

2 cups Vegetable Broth

1/2 cup Non-Fat Greek Yogurt

150g Silken Tofu

1/2 cup Cannellini Beans

1/2 cup Fresh Basil

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 400°F. Cut tomatoes in halves or quarters, drizzle with a bit of olive oil, sprinkle with salt and pepper, and roast on a baking tray for 25-30 minutes until tender and slightly caramelized.

  • 2

    In a large pot over medium heat, warm 1 tbsp olive oil. Sauté the chopped onion and minced garlic until the onion becomes translucent and fragrant.

  • 3

    Add the roasted tomatoes (reserve a few for garnish if desired) to the pot, along with the vegetable broth. Bring the mixture to a simmer.

  • 4

    Stir in the cannellini beans and add the silken tofu. Allow the mixture to heat through for about 5 minutes.

  • 5

    Remove the pot from heat and blend the soup using an immersion blender until completely smooth and creamy. Alternatively, carefully transfer in batches to a countertop blender.

  • 6

    Return the blended soup to low heat and gently stir in the non-fat Greek yogurt and fresh basil. Adjust seasoning with salt and pepper.

  • 7

    Warm the soup for an additional 3-5 minutes (do not boil after adding yogurt to avoid curdling). Serve hot, garnished with extra basil or a drizzle of olive oil 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 comforting bowl of Creamy Roasted Tomato Basil Soup featuring rich roasted tomatoes blended with aromatic basil, a hint of garlic and onion, and a creamy finish from Greek yogurt, silken tofu, and cannellini beans. This hearty soup achieves a balanced profile with a protein boost perfect for dinner and versatile enough for lunch or even a robust breakfast.

NUTRITION

575kcal
Protein
33.5g
Fat
22.5g
Carbs
62.2g

SERVINGS

1 serving

INGREDIENTS

2 cups roasted Tomatoes (approx 400g)

1 medium Onion, chopped

2 cloves Garlic

1 tbsp Olive Oil

2 cups Vegetable Broth

1/2 cup Non-Fat Greek Yogurt

150g Silken Tofu

1/2 cup Cannellini Beans

1/2 cup Fresh Basil

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 400°F. Cut tomatoes in halves or quarters, drizzle with a bit of olive oil, sprinkle with salt and pepper, and roast on a baking tray for 25-30 minutes until tender and slightly caramelized.

  • 2

    In a large pot over medium heat, warm 1 tbsp olive oil. Sauté the chopped onion and minced garlic until the onion becomes translucent and fragrant.

  • 3

    Add the roasted tomatoes (reserve a few for garnish if desired) to the pot, along with the vegetable broth. Bring the mixture to a simmer.

  • 4

    Stir in the cannellini beans and add the silken tofu. Allow the mixture to heat through for about 5 minutes.

  • 5

    Remove the pot from heat and blend the soup using an immersion blender until completely smooth and creamy. Alternatively, carefully transfer in batches to a countertop blender.

  • 6

    Return the blended soup to low heat and gently stir in the non-fat Greek yogurt and fresh basil. Adjust seasoning with salt and pepper.

  • 7

    Warm the soup for an additional 3-5 minutes (do not boil after adding yogurt to avoid curdling). Serve hot, garnished with extra basil or a drizzle of olive oil if desired.