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 velvety roasted tomato basil soup that brings together the natural sweetness of roasted tomatoes and red bell pepper with a creamy finish from non-fat Greek yogurt and a hearty boost from cannellini beans. Perfectly balanced in protein and flavor, this soup is a comforting meal whether served for breakfast, lunch, or dinner.

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NUTRITION

510kcal
Protein
33.9g
Fat
6.5g
Carbs
84.4g

SERVINGS

1 serving

INGREDIENTS

3 cups chopped tomatoes

1 medium red bell pepper, chopped

1 medium yellow onion, diced

4 cloves garlic, minced

1 teaspoon olive oil

1 cup cannellini beans, drained

1 cup low-sodium vegetable broth

1/2 cup non-fat Greek yogurt

1/4 cup fresh basil, chopped

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    On a baking sheet, toss the chopped tomatoes, red bell pepper, diced onion, and minced garlic with the teaspoon of olive oil and a pinch of salt and pepper.

  • 3

    Roast the vegetables in the oven for about 25-30 minutes until they soften and begin to caramelize.

  • 4

    Transfer the roasted vegetables to a large pot and add the cannellini beans and vegetable broth.

  • 5

    Bring the mixture to a simmer over medium heat and let it cook for about 10 minutes to blend the flavors.

  • 6

    Using an immersion blender, carefully blend the soup until smooth while leaving some texture, or transfer in batches to a countertop blender.

  • 7

    Stir in the non-fat Greek yogurt and chopped fresh basil until fully incorporated. Warm the soup gently without boiling to preserve the creaminess.

  • 8

    Taste and adjust seasoning with salt and pepper if needed before serving.

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 velvety roasted tomato basil soup that brings together the natural sweetness of roasted tomatoes and red bell pepper with a creamy finish from non-fat Greek yogurt and a hearty boost from cannellini beans. Perfectly balanced in protein and flavor, this soup is a comforting meal whether served for breakfast, lunch, or dinner.

NUTRITION

510kcal
Protein
33.9g
Fat
6.5g
Carbs
84.4g

SERVINGS

1 serving

INGREDIENTS

3 cups chopped tomatoes

1 medium red bell pepper, chopped

1 medium yellow onion, diced

4 cloves garlic, minced

1 teaspoon olive oil

1 cup cannellini beans, drained

1 cup low-sodium vegetable broth

1/2 cup non-fat Greek yogurt

1/4 cup fresh basil, chopped

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    On a baking sheet, toss the chopped tomatoes, red bell pepper, diced onion, and minced garlic with the teaspoon of olive oil and a pinch of salt and pepper.

  • 3

    Roast the vegetables in the oven for about 25-30 minutes until they soften and begin to caramelize.

  • 4

    Transfer the roasted vegetables to a large pot and add the cannellini beans and vegetable broth.

  • 5

    Bring the mixture to a simmer over medium heat and let it cook for about 10 minutes to blend the flavors.

  • 6

    Using an immersion blender, carefully blend the soup until smooth while leaving some texture, or transfer in batches to a countertop blender.

  • 7

    Stir in the non-fat Greek yogurt and chopped fresh basil until fully incorporated. Warm the soup gently without boiling to preserve the creaminess.

  • 8

    Taste and adjust seasoning with salt and pepper if needed before serving.