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 the comforting flavors of this roasted tomato basil soup, perfectly blended for a creamy finish with a protein punch from hearty cannellini beans and a touch of tangy Greek yogurt. This vibrant dish is roasty, aromatic, and delightfully smooth, making it an ideal choice for a warming dinner.

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NUTRITION

576kcal
Protein
36.3g
Fat
10.5g
Carbs
90.2g

SERVINGS

1 serving

INGREDIENTS

4 medium Tomatoes (492g)

1 medium Red Onion (110g)

3 Garlic Cloves (9g)

2 teaspoons Olive Oil

2 cups Vegetable Broth

1 cup Cannellini Beans

1/2 cup Nonfat Greek Yogurt

1/4 cup Fresh Basil

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Cut the tomatoes in halves or quarters (depending on size) and slice the red onion into large chunks. Place them in a roasting pan.

  • 3

    Add the garlic cloves (with skins on for easier removal later) and drizzle with olive oil. Season lightly with salt and pepper.

  • 4

    Roast the vegetables in the oven for about 25-30 minutes, until they are soft and slightly charred on the edges.

  • 5

    Remove the garlic cloves from their skins and transfer the roasted tomatoes, onion, and garlic into a pot.

  • 6

    Add the vegetable broth and rinsed cannellini beans to the pot. Bring to a simmer over medium heat.

  • 7

    Using an immersion blender (or a countertop blender in batches), blend the soup until smooth and velvety.

  • 8

    Stir in the nonfat Greek yogurt to add creaminess and extra protein. Adjust seasoning with salt and pepper as needed.

  • 9

    Garnish with fresh basil 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

Savor the comforting flavors of this roasted tomato basil soup, perfectly blended for a creamy finish with a protein punch from hearty cannellini beans and a touch of tangy Greek yogurt. This vibrant dish is roasty, aromatic, and delightfully smooth, making it an ideal choice for a warming dinner.

NUTRITION

576kcal
Protein
36.3g
Fat
10.5g
Carbs
90.2g

SERVINGS

1 serving

INGREDIENTS

4 medium Tomatoes (492g)

1 medium Red Onion (110g)

3 Garlic Cloves (9g)

2 teaspoons Olive Oil

2 cups Vegetable Broth

1 cup Cannellini Beans

1/2 cup Nonfat Greek Yogurt

1/4 cup Fresh Basil

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Cut the tomatoes in halves or quarters (depending on size) and slice the red onion into large chunks. Place them in a roasting pan.

  • 3

    Add the garlic cloves (with skins on for easier removal later) and drizzle with olive oil. Season lightly with salt and pepper.

  • 4

    Roast the vegetables in the oven for about 25-30 minutes, until they are soft and slightly charred on the edges.

  • 5

    Remove the garlic cloves from their skins and transfer the roasted tomatoes, onion, and garlic into a pot.

  • 6

    Add the vegetable broth and rinsed cannellini beans to the pot. Bring to a simmer over medium heat.

  • 7

    Using an immersion blender (or a countertop blender in batches), blend the soup until smooth and velvety.

  • 8

    Stir in the nonfat Greek yogurt to add creaminess and extra protein. Adjust seasoning with salt and pepper as needed.

  • 9

    Garnish with fresh basil and serve warm.