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 luscious bowl of Creamy Roasted Tomato Basil Soup that perfectly balances the tang of roasted tomatoes with the richness of low-fat Greek yogurt and the hearty boost from cannellini beans. This velvety soup is infused with garlic, onion, and fresh basil, delivering a comforting, nutritious meal that's as satisfying as it is healthy.

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NUTRITION

570kcal
Protein
32.3g
Fat
15.7g
Carbs
76.2g

SERVINGS

1 serving

INGREDIENTS

1 pound Roma Tomatoes

1.5 cups Cannellini Beans

0.5 cup Low-Fat Greek Yogurt

2 cups Vegetable Broth

1 medium Red Onion

3 cloves Garlic

1 cup Fresh Basil Leaves

1 tbsp Olive Oil

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 400°F. Halve the Roma tomatoes and place them on a baking sheet.

  • 2

    Drizzle the tomatoes with olive oil, and season lightly with salt and pepper. Roast in the oven for 25-30 minutes until soft and slightly charred.

  • 3

    While the tomatoes are roasting, dice the red onion and mince the garlic.

  • 4

    In a large pot, heat a small amount of olive oil over medium heat, and sauté the red onion until translucent. Add the garlic and cook for another minute.

  • 5

    Add the roasted tomatoes (with their juices) and vegetable broth to the pot. Bring to a simmer and let cook for 10 minutes to blend the flavors.

  • 6

    Stir in the cannellini beans and let the soup heat through for 5 minutes. Remove the pot from heat.

  • 7

    Using an immersion blender, blend the soup until smooth, leaving a few chunks for texture if desired.

  • 8

    Stir in the low-fat Greek yogurt and chopped fresh basil leaves, warming the soup gently without boiling to prevent curdling.

  • 9

    Taste and adjust seasoning with salt and pepper as needed. Serve warm, garnished with extra basil 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

Enjoy a luscious bowl of Creamy Roasted Tomato Basil Soup that perfectly balances the tang of roasted tomatoes with the richness of low-fat Greek yogurt and the hearty boost from cannellini beans. This velvety soup is infused with garlic, onion, and fresh basil, delivering a comforting, nutritious meal that's as satisfying as it is healthy.

NUTRITION

570kcal
Protein
32.3g
Fat
15.7g
Carbs
76.2g

SERVINGS

1 serving

INGREDIENTS

1 pound Roma Tomatoes

1.5 cups Cannellini Beans

0.5 cup Low-Fat Greek Yogurt

2 cups Vegetable Broth

1 medium Red Onion

3 cloves Garlic

1 cup Fresh Basil Leaves

1 tbsp Olive Oil

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 400°F. Halve the Roma tomatoes and place them on a baking sheet.

  • 2

    Drizzle the tomatoes with olive oil, and season lightly with salt and pepper. Roast in the oven for 25-30 minutes until soft and slightly charred.

  • 3

    While the tomatoes are roasting, dice the red onion and mince the garlic.

  • 4

    In a large pot, heat a small amount of olive oil over medium heat, and sauté the red onion until translucent. Add the garlic and cook for another minute.

  • 5

    Add the roasted tomatoes (with their juices) and vegetable broth to the pot. Bring to a simmer and let cook for 10 minutes to blend the flavors.

  • 6

    Stir in the cannellini beans and let the soup heat through for 5 minutes. Remove the pot from heat.

  • 7

    Using an immersion blender, blend the soup until smooth, leaving a few chunks for texture if desired.

  • 8

    Stir in the low-fat Greek yogurt and chopped fresh basil leaves, warming the soup gently without boiling to prevent curdling.

  • 9

    Taste and adjust seasoning with salt and pepper as needed. Serve warm, garnished with extra basil if desired.