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 balances rich, savory flavors with a protein boost from beans, Greek yogurt, and tofu. The roasted vegetables add depth and sweetness, making this soup both comforting and nutritious—the perfect light yet satisfying meal any time of the day.

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NUTRITION

864kcal
Protein
72.9g
Fat
28.6g
Carbs
95.2g

SERVINGS

1 serving

INGREDIENTS

4 cups Ripe Tomatoes (~680g)

1 medium Red Onion (~110g)

4 Garlic Cloves (~12g)

1/3 cup Fresh Basil (chopped, ~8g)

1 tablespoon Olive Oil (~14g)

2 cups Vegetable Broth (~480g/ml)

1.5 cups Cannellini Beans (~360g)

1 cup Non-fat Greek Yogurt (~245g)

300 grams Extra Firm Tofu

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PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Halve the tomatoes and place them on a baking sheet along with the red onion (cut into wedges) and garlic cloves (left whole). Drizzle with olive oil and sprinkle lightly with salt and pepper.

  • 3

    Roast the vegetables in the oven for 25-30 minutes until the tomatoes are softened and slightly charred.

  • 4

    Once roasted, transfer the tomatoes, onion, and garlic into a large pot. Add the vegetable broth and bring to a simmer over medium heat.

  • 5

    Let the mixture simmer for about 10 minutes to meld the flavors.

  • 6

    Add the cannellini beans and chopped fresh basil to the pot. Use an immersion blender to blend the soup until smooth but with some texture remaining.

  • 7

    Stir in the non-fat Greek yogurt and blend just lightly if needed to incorporate it smoothly into the soup.

  • 8

    Dice the extra firm tofu into small cubes and gently stir them into the soup. Allow the soup to heat through for an additional 5 minutes without boiling, so the tofu maintains its texture.

  • 9

    Taste and adjust seasonings as necessary before serving 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

Enjoy a velvety, roasted tomato basil soup that balances rich, savory flavors with a protein boost from beans, Greek yogurt, and tofu. The roasted vegetables add depth and sweetness, making this soup both comforting and nutritious—the perfect light yet satisfying meal any time of the day.

NUTRITION

864kcal
Protein
72.9g
Fat
28.6g
Carbs
95.2g

SERVINGS

1 serving

INGREDIENTS

4 cups Ripe Tomatoes (~680g)

1 medium Red Onion (~110g)

4 Garlic Cloves (~12g)

1/3 cup Fresh Basil (chopped, ~8g)

1 tablespoon Olive Oil (~14g)

2 cups Vegetable Broth (~480g/ml)

1.5 cups Cannellini Beans (~360g)

1 cup Non-fat Greek Yogurt (~245g)

300 grams Extra Firm Tofu

PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Halve the tomatoes and place them on a baking sheet along with the red onion (cut into wedges) and garlic cloves (left whole). Drizzle with olive oil and sprinkle lightly with salt and pepper.

  • 3

    Roast the vegetables in the oven for 25-30 minutes until the tomatoes are softened and slightly charred.

  • 4

    Once roasted, transfer the tomatoes, onion, and garlic into a large pot. Add the vegetable broth and bring to a simmer over medium heat.

  • 5

    Let the mixture simmer for about 10 minutes to meld the flavors.

  • 6

    Add the cannellini beans and chopped fresh basil to the pot. Use an immersion blender to blend the soup until smooth but with some texture remaining.

  • 7

    Stir in the non-fat Greek yogurt and blend just lightly if needed to incorporate it smoothly into the soup.

  • 8

    Dice the extra firm tofu into small cubes and gently stir them into the soup. Allow the soup to heat through for an additional 5 minutes without boiling, so the tofu maintains its texture.

  • 9

    Taste and adjust seasonings as necessary before serving warm.