Roasted Tomato-Basil Soup with Whole Grain Crackers

This is an example of a meal that Solin would create to include in your personalized meal plan.

Roasted Tomato-Basil Soup with Whole Grain Crackers

YOUR SOLIN GENERATED RECIPE

Roasted Tomato-Basil Soup with Whole Grain Crackers

Savor a comforting bowl of roasted tomato-basil soup accentuated by the natural sweetness of fire-roasted tomatoes and red bell pepper, whispering notes of garlic and onion. The robust flavors marry perfectly with the subtle creaminess of nonfat Greek yogurt and hearty cannellini beans, all crowned with crisp whole grain crackers for a delightful crunch.

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NUTRITION

579kcal
Protein
34.5g
Fat
7.2g
Carbs
103.2g

SERVINGS

1 serving

INGREDIENTS

2 cups roasted Roma Tomatoes (400g)

1 medium Red Bell Pepper (120g)

1/2 medium Yellow Onion (55g)

2 Garlic Cloves

1/4 cup Fresh Basil, chopped

2 cups Low-Sodium Vegetable Broth

1 cup Cannellini Beans

1/2 teaspoon Olive Oil

1/2 cup Nonfat Greek Yogurt

1 serving Whole Grain Crackers (approx. 3 crackers, 30g)

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PREPARATION

  • 1

    Preheat your oven to 400°F. On a baking sheet, toss Roma tomatoes (halved if large), red bell pepper (cut into chunks), whole garlic cloves (skin on), and sliced onion with 1/2 teaspoon olive oil, salt, and pepper.

  • 2

    Roast the vegetables in the oven for about 25-30 minutes until they are tender and slightly charred. Remove garlic skins after roasting.

  • 3

    Transfer the roasted vegetables to a large pot. Add the low-sodium vegetable broth and bring to a simmer.

  • 4

    Stir in the cannellini beans and chopped fresh basil. Let the soup simmer for an additional 5-7 minutes to meld flavors.

  • 5

    Using an immersion blender, blend the soup until smooth but still retaining a bit of texture. Alternatively, carefully blend in batches using a countertop blender.

  • 6

    Remove the soup from heat and stir in the nonfat Greek yogurt for creaminess. Adjust seasoning with salt and pepper to taste.

  • 7

    Ladle the soup into bowls and serve with a side of whole grain crackers.

Roasted Tomato-Basil Soup with Whole Grain Crackers

This is an example of a meal that Solin would create to include in your personalized meal plan.

Roasted Tomato-Basil Soup with Whole Grain Crackers

YOUR SOLIN GENERATED RECIPE

Roasted Tomato-Basil Soup with Whole Grain Crackers

Savor a comforting bowl of roasted tomato-basil soup accentuated by the natural sweetness of fire-roasted tomatoes and red bell pepper, whispering notes of garlic and onion. The robust flavors marry perfectly with the subtle creaminess of nonfat Greek yogurt and hearty cannellini beans, all crowned with crisp whole grain crackers for a delightful crunch.

NUTRITION

579kcal
Protein
34.5g
Fat
7.2g
Carbs
103.2g

SERVINGS

1 serving

INGREDIENTS

2 cups roasted Roma Tomatoes (400g)

1 medium Red Bell Pepper (120g)

1/2 medium Yellow Onion (55g)

2 Garlic Cloves

1/4 cup Fresh Basil, chopped

2 cups Low-Sodium Vegetable Broth

1 cup Cannellini Beans

1/2 teaspoon Olive Oil

1/2 cup Nonfat Greek Yogurt

1 serving Whole Grain Crackers (approx. 3 crackers, 30g)

PREPARATION

  • 1

    Preheat your oven to 400°F. On a baking sheet, toss Roma tomatoes (halved if large), red bell pepper (cut into chunks), whole garlic cloves (skin on), and sliced onion with 1/2 teaspoon olive oil, salt, and pepper.

  • 2

    Roast the vegetables in the oven for about 25-30 minutes until they are tender and slightly charred. Remove garlic skins after roasting.

  • 3

    Transfer the roasted vegetables to a large pot. Add the low-sodium vegetable broth and bring to a simmer.

  • 4

    Stir in the cannellini beans and chopped fresh basil. Let the soup simmer for an additional 5-7 minutes to meld flavors.

  • 5

    Using an immersion blender, blend the soup until smooth but still retaining a bit of texture. Alternatively, carefully blend in batches using a countertop blender.

  • 6

    Remove the soup from heat and stir in the nonfat Greek yogurt for creaminess. Adjust seasoning with salt and pepper to taste.

  • 7

    Ladle the soup into bowls and serve with a side of whole grain crackers.