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 vibrant and velvety roasted tomato basil soup with a creamy finish from nonfat Greek yogurt and hearty cannellini beans. This nutrient-packed bowl offers a beautiful blend of sweet roasted tomatoes, aromatic basil, and a hint of garlic, creating an indulgent yet light meal perfect for breakfast, lunch, or dinner.

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NUTRITION

450kcal
Protein
31g
Fat
15.1g
Carbs
50.2g

SERVINGS

1 serving

INGREDIENTS

250 grams Ripe Tomatoes

1/2 cup Cannellini Beans

1 cup Nonfat Greek Yogurt

1 tablespoon Olive Oil

1 small Yellow Onion

2 cloves Garlic

1 cup Vegetable Broth

1/4 cup Fresh Basil

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PREPARATION

  • 1

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

  • 2

    Halve the tomatoes and place them on a baking sheet. Drizzle with olive oil and sprinkle with a pinch of salt. Roast in the oven for about 25-30 minutes until the tomatoes are softened and slightly charred.

  • 3

    Meanwhile, roughly chop the onion, garlic, and basil.

  • 4

    In a medium saucepan, heat a small amount of olive oil over medium heat. Sauté the chopped onion and garlic until softened, about 3-4 minutes.

  • 5

    Add the roasted tomatoes to the saucepan along with the vegetable broth and cannellini beans. Allow the mixture to simmer for 5-7 minutes to blend the flavors.

  • 6

    Remove the saucepan from heat and transfer the mixture to a blender. Blend until smooth, adding a little extra broth if needed for desired consistency.

  • 7

    Return the soup to the saucepan, gently warm it over low heat, and stir in the nonfat Greek yogurt for a creamy texture. Do not boil after adding the yogurt to prevent curdling.

  • 8

    Stir in the fresh basil, adjust seasoning with salt and pepper if desired, and 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

A vibrant and velvety roasted tomato basil soup with a creamy finish from nonfat Greek yogurt and hearty cannellini beans. This nutrient-packed bowl offers a beautiful blend of sweet roasted tomatoes, aromatic basil, and a hint of garlic, creating an indulgent yet light meal perfect for breakfast, lunch, or dinner.

NUTRITION

450kcal
Protein
31g
Fat
15.1g
Carbs
50.2g

SERVINGS

1 serving

INGREDIENTS

250 grams Ripe Tomatoes

1/2 cup Cannellini Beans

1 cup Nonfat Greek Yogurt

1 tablespoon Olive Oil

1 small Yellow Onion

2 cloves Garlic

1 cup Vegetable Broth

1/4 cup Fresh Basil

PREPARATION

  • 1

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

  • 2

    Halve the tomatoes and place them on a baking sheet. Drizzle with olive oil and sprinkle with a pinch of salt. Roast in the oven for about 25-30 minutes until the tomatoes are softened and slightly charred.

  • 3

    Meanwhile, roughly chop the onion, garlic, and basil.

  • 4

    In a medium saucepan, heat a small amount of olive oil over medium heat. Sauté the chopped onion and garlic until softened, about 3-4 minutes.

  • 5

    Add the roasted tomatoes to the saucepan along with the vegetable broth and cannellini beans. Allow the mixture to simmer for 5-7 minutes to blend the flavors.

  • 6

    Remove the saucepan from heat and transfer the mixture to a blender. Blend until smooth, adding a little extra broth if needed for desired consistency.

  • 7

    Return the soup to the saucepan, gently warm it over low heat, and stir in the nonfat Greek yogurt for a creamy texture. Do not boil after adding the yogurt to prevent curdling.

  • 8

    Stir in the fresh basil, adjust seasoning with salt and pepper if desired, and serve warm.