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 roasted tomato basil soup that balances tangy, caramelized tomatoes with creamy notes from Greek yogurt and silken tofu, enriched by hearty cannellini beans. This comforting bowl is perfect for a soothing meal any time of day, delivering a burst of fresh basil aroma and a delightful, smooth texture.

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NUTRITION

1,071kcal
Protein
75g
Fat
23.5g
Carbs
151.2g

SERVINGS

1 serving

INGREDIENTS

4 cups chopped Tomatoes (680g)

1 medium Red Bell Pepper (150g)

1 medium Yellow Onion (110g)

4 Garlic Cloves

2 cans Cannellini Beans (15 oz each, 850g total)

200g Silken Tofu

1.5 cups Nonfat Greek Yogurt (360g)

1 cup Low-Sodium Vegetable Broth (240g)

1 tbsp Olive Oil (14g)

1/4 cup chopped Fresh Basil

Salt and Pepper to taste

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PREPARATION

  • 1

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

  • 2

    On a baking sheet, toss the chopped tomatoes, red bell pepper, onion, and garlic with olive oil, salt, and pepper. Spread them out in a single layer.

  • 3

    Roast the vegetables in the oven for about 25-30 minutes until they are soft and slightly caramelized.

  • 4

    Meanwhile, rinse and drain the cannellini beans.

  • 5

    Once roasted, transfer the vegetables to a large pot. Add the cannellini beans and vegetable broth.

  • 6

    Blend the mixture using an immersion blender until you achieve a smooth consistency. If you prefer a chunkier texture, blend only half of the vegetables and beans.

  • 7

    Gently stir in the silken tofu and nonfat Greek yogurt, warming the soup on low heat; do not allow it to boil to keep the creaminess intact.

  • 8

    Mix in most of the chopped basil, reserving a few leaves for garnish, and adjust salt and pepper to taste.

  • 9

    Ladle the soup into bowls and garnish with the remaining fresh basil. 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 velvety roasted tomato basil soup that balances tangy, caramelized tomatoes with creamy notes from Greek yogurt and silken tofu, enriched by hearty cannellini beans. This comforting bowl is perfect for a soothing meal any time of day, delivering a burst of fresh basil aroma and a delightful, smooth texture.

NUTRITION

1,071kcal
Protein
75g
Fat
23.5g
Carbs
151.2g

SERVINGS

1 serving

INGREDIENTS

4 cups chopped Tomatoes (680g)

1 medium Red Bell Pepper (150g)

1 medium Yellow Onion (110g)

4 Garlic Cloves

2 cans Cannellini Beans (15 oz each, 850g total)

200g Silken Tofu

1.5 cups Nonfat Greek Yogurt (360g)

1 cup Low-Sodium Vegetable Broth (240g)

1 tbsp Olive Oil (14g)

1/4 cup chopped Fresh Basil

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    On a baking sheet, toss the chopped tomatoes, red bell pepper, onion, and garlic with olive oil, salt, and pepper. Spread them out in a single layer.

  • 3

    Roast the vegetables in the oven for about 25-30 minutes until they are soft and slightly caramelized.

  • 4

    Meanwhile, rinse and drain the cannellini beans.

  • 5

    Once roasted, transfer the vegetables to a large pot. Add the cannellini beans and vegetable broth.

  • 6

    Blend the mixture using an immersion blender until you achieve a smooth consistency. If you prefer a chunkier texture, blend only half of the vegetables and beans.

  • 7

    Gently stir in the silken tofu and nonfat Greek yogurt, warming the soup on low heat; do not allow it to boil to keep the creaminess intact.

  • 8

    Mix in most of the chopped basil, reserving a few leaves for garnish, and adjust salt and pepper to taste.

  • 9

    Ladle the soup into bowls and garnish with the remaining fresh basil. Serve warm.