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 blended to perfection with a creamy Greek yogurt finish. This comforting bowl marries sweet roasted tomatoes and red bell peppers with fragrant basil and a hint of garlic, delivering a satisfying meal for lunch or dinner.

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NUTRITION

414kcal
Protein
34.5g
Fat
9.7g
Carbs
51.2g

SERVINGS

1 serving

INGREDIENTS

1 cup Canned Whole Tomatoes (240g)

1/2 cup chopped Red Bell Pepper (75g)

1/2 cup Cannellini Beans (130g)

1 cup Fat-Free Greek Yogurt (245g)

1 cup Vegetable Broth (240g)

2 teaspoons Olive Oil

3 cloves Garlic

2 tablespoons Fresh Basil, chopped

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F. On a baking sheet, toss the red bell pepper and garlic cloves with olive oil, and roast for 15-20 minutes until softened and slightly charred.

  • 2

    In a medium pot, combine the canned whole tomatoes (with juices), vegetable broth, roasted red bell pepper, and garlic. Bring to a simmer over medium heat.

  • 3

    Add the cannellini beans and let simmer for 5-8 minutes to meld the flavors.

  • 4

    Stir in the Greek yogurt gradually, blending well to create a creamy consistency. Adjust heat to low to avoid curdling.

  • 5

    Mix in the fresh basil and season with salt and pepper to taste. Let cook for another 2 minutes.

  • 6

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

  • 7

    Serve warm and garnish with an extra sprinkle of 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

A velvety roasted tomato basil soup blended to perfection with a creamy Greek yogurt finish. This comforting bowl marries sweet roasted tomatoes and red bell peppers with fragrant basil and a hint of garlic, delivering a satisfying meal for lunch or dinner.

NUTRITION

414kcal
Protein
34.5g
Fat
9.7g
Carbs
51.2g

SERVINGS

1 serving

INGREDIENTS

1 cup Canned Whole Tomatoes (240g)

1/2 cup chopped Red Bell Pepper (75g)

1/2 cup Cannellini Beans (130g)

1 cup Fat-Free Greek Yogurt (245g)

1 cup Vegetable Broth (240g)

2 teaspoons Olive Oil

3 cloves Garlic

2 tablespoons Fresh Basil, chopped

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F. On a baking sheet, toss the red bell pepper and garlic cloves with olive oil, and roast for 15-20 minutes until softened and slightly charred.

  • 2

    In a medium pot, combine the canned whole tomatoes (with juices), vegetable broth, roasted red bell pepper, and garlic. Bring to a simmer over medium heat.

  • 3

    Add the cannellini beans and let simmer for 5-8 minutes to meld the flavors.

  • 4

    Stir in the Greek yogurt gradually, blending well to create a creamy consistency. Adjust heat to low to avoid curdling.

  • 5

    Mix in the fresh basil and season with salt and pepper to taste. Let cook for another 2 minutes.

  • 6

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

  • 7

    Serve warm and garnish with an extra sprinkle of basil if desired.