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 delivers a fresh burst of flavors with every spoonful. The caramelized sweetness of roasted tomatoes and bell peppers combines with the aromatic basil for an enticing taste, while a creamy blend of nonfat Greek yogurt and cannellini beans boosts the protein content, making it a nourishing comfort meal.

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NUTRITION

531kcal
Protein
34.7g
Fat
15.6g
Carbs
66.2g

SERVINGS

1 serving

INGREDIENTS

400g Roma Tomatoes

1 medium Red Bell Pepper

1 small Yellow Onion

3 cloves Garlic

1 cup Low-Sodium Vegetable Stock

1/4 cup Fresh Basil Leaves

1 tbsp Olive Oil

1 cup Nonfat Greek Yogurt

1/2 cup Cannellini Beans

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    On a large baking sheet, combine chopped Roma tomatoes, red bell pepper (cut into strips), peeled and quartered yellow onion, and unpeeled garlic cloves. Drizzle with olive oil, and toss to evenly coat. Season lightly with salt and pepper if desired.

  • 3

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

  • 4

    Once roasted, transfer the vegetables to a large pot and add the low-sodium vegetable stock along with the fresh basil leaves.

  • 5

    Use an immersion blender to puree the mixture until smooth. For an extra creamy texture, blend in the cannellini beans at this stage.

  • 6

    Stir in the nonfat Greek yogurt until fully incorporated. Warm the soup gently over low heat—do not bring it to a boil to prevent curdling of the yogurt.

  • 7

    Taste and adjust seasoning as needed, then serve warm garnished with a few basil leaves 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 velvety, roasted tomato basil soup that delivers a fresh burst of flavors with every spoonful. The caramelized sweetness of roasted tomatoes and bell peppers combines with the aromatic basil for an enticing taste, while a creamy blend of nonfat Greek yogurt and cannellini beans boosts the protein content, making it a nourishing comfort meal.

NUTRITION

531kcal
Protein
34.7g
Fat
15.6g
Carbs
66.2g

SERVINGS

1 serving

INGREDIENTS

400g Roma Tomatoes

1 medium Red Bell Pepper

1 small Yellow Onion

3 cloves Garlic

1 cup Low-Sodium Vegetable Stock

1/4 cup Fresh Basil Leaves

1 tbsp Olive Oil

1 cup Nonfat Greek Yogurt

1/2 cup Cannellini Beans

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    On a large baking sheet, combine chopped Roma tomatoes, red bell pepper (cut into strips), peeled and quartered yellow onion, and unpeeled garlic cloves. Drizzle with olive oil, and toss to evenly coat. Season lightly with salt and pepper if desired.

  • 3

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

  • 4

    Once roasted, transfer the vegetables to a large pot and add the low-sodium vegetable stock along with the fresh basil leaves.

  • 5

    Use an immersion blender to puree the mixture until smooth. For an extra creamy texture, blend in the cannellini beans at this stage.

  • 6

    Stir in the nonfat Greek yogurt until fully incorporated. Warm the soup gently over low heat—do not bring it to a boil to prevent curdling of the yogurt.

  • 7

    Taste and adjust seasoning as needed, then serve warm garnished with a few basil leaves if desired.