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 and aromatic bowl of roasted tomato basil soup enhanced with protein-packed cannellini beans and a tangy touch of non-fat Greek yogurt. This wholesome meal combines the roasted sweetness of tomatoes and red bell pepper with fresh basil and subtle garlic, creating a comforting yet vibrant dish that perfectly balances creamy texture with a burst of herbal freshness.

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NUTRITION

583kcal
Protein
39.2g
Fat
8.9g
Carbs
90.2g

SERVINGS

1 serving

INGREDIENTS

4 medium Tomatoes (600g)

1 medium Red Bell Pepper (150g)

1 cup Cannellini Beans (240g)

0.75 cup Non-Fat Greek Yogurt (184g)

1 small Yellow Onion (70g)

2 cloves Garlic (6g)

0.25 cup Fresh Basil Leaves (5g)

0.5 tablespoon Olive Oil (7g)

1 cup Vegetable Broth (240g)

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Cut the tomatoes into halves and the red bell pepper into strips. Toss them with half the olive oil, a pinch of salt, and pepper.

  • 3

    Spread the tomatoes and red bell pepper on a baking sheet and roast for 25-30 minutes until they are soft and slightly charred.

  • 4

    While the vegetables roast, chop the onion and mince the garlic.

  • 5

    In a large pot, add the remaining olive oil over medium heat. Sauté the onion until translucent, then add the garlic and cook for another minute.

  • 6

    Once the roasted vegetables are ready, transfer them into the pot along with the drained cannellini beans and vegetable broth.

  • 7

    Simmer the mixture for about 10 minutes to blend the flavors.

  • 8

    Remove the pot from heat, then stir in the non-fat Greek yogurt and fresh basil leaves.

  • 9

    Using an immersion blender, blend the soup until you reach a smooth, creamy consistency. Alternatively, blend in batches in a countertop blender.

  • 10

    Taste and adjust seasoning with salt and pepper as needed before serving 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 and aromatic bowl of roasted tomato basil soup enhanced with protein-packed cannellini beans and a tangy touch of non-fat Greek yogurt. This wholesome meal combines the roasted sweetness of tomatoes and red bell pepper with fresh basil and subtle garlic, creating a comforting yet vibrant dish that perfectly balances creamy texture with a burst of herbal freshness.

NUTRITION

583kcal
Protein
39.2g
Fat
8.9g
Carbs
90.2g

SERVINGS

1 serving

INGREDIENTS

4 medium Tomatoes (600g)

1 medium Red Bell Pepper (150g)

1 cup Cannellini Beans (240g)

0.75 cup Non-Fat Greek Yogurt (184g)

1 small Yellow Onion (70g)

2 cloves Garlic (6g)

0.25 cup Fresh Basil Leaves (5g)

0.5 tablespoon Olive Oil (7g)

1 cup Vegetable Broth (240g)

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Cut the tomatoes into halves and the red bell pepper into strips. Toss them with half the olive oil, a pinch of salt, and pepper.

  • 3

    Spread the tomatoes and red bell pepper on a baking sheet and roast for 25-30 minutes until they are soft and slightly charred.

  • 4

    While the vegetables roast, chop the onion and mince the garlic.

  • 5

    In a large pot, add the remaining olive oil over medium heat. Sauté the onion until translucent, then add the garlic and cook for another minute.

  • 6

    Once the roasted vegetables are ready, transfer them into the pot along with the drained cannellini beans and vegetable broth.

  • 7

    Simmer the mixture for about 10 minutes to blend the flavors.

  • 8

    Remove the pot from heat, then stir in the non-fat Greek yogurt and fresh basil leaves.

  • 9

    Using an immersion blender, blend the soup until you reach a smooth, creamy consistency. Alternatively, blend in batches in a countertop blender.

  • 10

    Taste and adjust seasoning with salt and pepper as needed before serving warm.