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

A velvety, savory soup bursting with the deep flavors of roasted tomatoes and red bell pepper, accented by fresh basil and a creamy finish from Greek yogurt. This heartwarming bowl delivers a perfect blend of tangy, sweet, and herbaceous notes, ideal for any meal of the day.

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NUTRITION

528kcal
Protein
35.2g
Fat
9.2g
Carbs
79.3g

SERVINGS

1 serving

INGREDIENTS

300 grams Roma Tomatoes

1 cup Cannellini Beans

1/2 cup Fresh Basil

1 medium Red Bell Pepper

1 small Onion

3 cloves Garlic

2 cups Vegetable Broth

1/2 tbsp Olive Oil

3/4 cup Nonfat Greek Yogurt

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PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Halve the Roma tomatoes and quarter the red bell pepper. Place them on a baking sheet along with the whole garlic cloves (skin on to prevent burning). Drizzle with olive oil, season lightly with salt and pepper, and roast for about 20-25 minutes until softened and slightly charred.

  • 3

    In a large pot, heat a small amount of olive oil over medium heat. Sauté the chopped onion until translucent.

  • 4

    Add the roasted tomatoes, red bell pepper, and garlic (remove garlic skins), then pour in the vegetable broth.

  • 5

    Bring the mixture to a simmer and add the cannellini beans. Let it warm through for about 10 minutes.

  • 6

    Remove the pot from heat and blend the soup using an immersion blender until smooth. For extra creaminess, stir in the nonfat Greek yogurt thoroughly.

  • 7

    Finely chop the fresh basil and stir into the soup. Adjust seasoning with salt and pepper as needed.

  • 8

    Serve warm and enjoy the comforting flavors of this creamy roasted tomato basil soup.

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

A velvety, savory soup bursting with the deep flavors of roasted tomatoes and red bell pepper, accented by fresh basil and a creamy finish from Greek yogurt. This heartwarming bowl delivers a perfect blend of tangy, sweet, and herbaceous notes, ideal for any meal of the day.

NUTRITION

528kcal
Protein
35.2g
Fat
9.2g
Carbs
79.3g

SERVINGS

1 serving

INGREDIENTS

300 grams Roma Tomatoes

1 cup Cannellini Beans

1/2 cup Fresh Basil

1 medium Red Bell Pepper

1 small Onion

3 cloves Garlic

2 cups Vegetable Broth

1/2 tbsp Olive Oil

3/4 cup Nonfat Greek Yogurt

PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Halve the Roma tomatoes and quarter the red bell pepper. Place them on a baking sheet along with the whole garlic cloves (skin on to prevent burning). Drizzle with olive oil, season lightly with salt and pepper, and roast for about 20-25 minutes until softened and slightly charred.

  • 3

    In a large pot, heat a small amount of olive oil over medium heat. Sauté the chopped onion until translucent.

  • 4

    Add the roasted tomatoes, red bell pepper, and garlic (remove garlic skins), then pour in the vegetable broth.

  • 5

    Bring the mixture to a simmer and add the cannellini beans. Let it warm through for about 10 minutes.

  • 6

    Remove the pot from heat and blend the soup using an immersion blender until smooth. For extra creaminess, stir in the nonfat Greek yogurt thoroughly.

  • 7

    Finely chop the fresh basil and stir into the soup. Adjust seasoning with salt and pepper as needed.

  • 8

    Serve warm and enjoy the comforting flavors of this creamy roasted tomato basil soup.