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 a velvety blend of roasted tomatoes, red bell pepper, and garlic infused with fresh basil, then lovingly combined with a duo of nonfat Greek yogurt and low-fat cottage cheese for a creamy twist. This soup is warmed gently to bring out natural flavors while keeping it light, fresh, and packed with protein.

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NUTRITION

415kcal
Protein
44.4g
Fat
6.9g
Carbs
46.5g

SERVINGS

1 serving

INGREDIENTS

400g Fresh Roma Tomatoes

100g Red Bell Pepper

1/2 medium Yellow Onion

3 cloves Garlic

10g Fresh Basil

1 cup Low-Sodium Chicken Broth

1 cup Nonfat Greek Yogurt

1/2 cup Low-Fat Cottage Cheese

1 tsp Olive Oil

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Halve the tomatoes and roughly chop the red bell pepper, onion, and garlic. Place them on a baking sheet. Drizzle with olive oil, and season lightly with salt and pepper.

  • 3

    Roast the vegetables in the oven for about 20-25 minutes until they are soft and slightly charred around the edges.

  • 4

    Once roasted, transfer the vegetables to a blender. Add the fresh basil and low-sodium chicken broth. Blend until smooth.

  • 5

    Pour the blended soup into a saucepan over medium heat. Gently warm the soup without bringing it to a boil.

  • 6

    Stir in the nonfat Greek yogurt and low-fat cottage cheese until the soup is creamy and well combined. Adjust seasoning if needed.

  • 7

    Serve warm, garnished with a few torn basil leaves 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

Savor a velvety blend of roasted tomatoes, red bell pepper, and garlic infused with fresh basil, then lovingly combined with a duo of nonfat Greek yogurt and low-fat cottage cheese for a creamy twist. This soup is warmed gently to bring out natural flavors while keeping it light, fresh, and packed with protein.

NUTRITION

415kcal
Protein
44.4g
Fat
6.9g
Carbs
46.5g

SERVINGS

1 serving

INGREDIENTS

400g Fresh Roma Tomatoes

100g Red Bell Pepper

1/2 medium Yellow Onion

3 cloves Garlic

10g Fresh Basil

1 cup Low-Sodium Chicken Broth

1 cup Nonfat Greek Yogurt

1/2 cup Low-Fat Cottage Cheese

1 tsp Olive Oil

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Halve the tomatoes and roughly chop the red bell pepper, onion, and garlic. Place them on a baking sheet. Drizzle with olive oil, and season lightly with salt and pepper.

  • 3

    Roast the vegetables in the oven for about 20-25 minutes until they are soft and slightly charred around the edges.

  • 4

    Once roasted, transfer the vegetables to a blender. Add the fresh basil and low-sodium chicken broth. Blend until smooth.

  • 5

    Pour the blended soup into a saucepan over medium heat. Gently warm the soup without bringing it to a boil.

  • 6

    Stir in the nonfat Greek yogurt and low-fat cottage cheese until the soup is creamy and well combined. Adjust seasoning if needed.

  • 7

    Serve warm, garnished with a few torn basil leaves if desired.