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, comforting tomato basil soup bursting with the rich flavor of roasted tomatoes and fresh basil. Enhanced with white beans, silken tofu, and a creamy Greek yogurt swirl, this soup provides a delightful balance of bright acidity and smooth creaminess, making it perfect for a satisfying lunch or dinner.

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NUTRITION

415kcal
Protein
36g
Fat
9.8g
Carbs
51.0g

SERVINGS

1 serving

INGREDIENTS

1.5 cups roasted Tomatoes (~210g)

1 small Onion (~70g)

2 Garlic Cloves (~6g)

1 teaspoon Olive Oil (5g)

1 cup Low Sodium Vegetable Broth (240g)

0.5 cup Cannellini Beans (~130g)

100g Silken Tofu

0.33 cup Unsweetened Almond Milk (~80ml)

0.25 cup Fresh Basil Leaves (~10g, chopped)

0.75 cup Nonfat Greek Yogurt (~170g)

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PREPARATION

  • 1

    Preheat the oven to 400°F. Arrange chopped tomatoes, small diced onion, and garlic cloves on a baking sheet. Drizzle with olive oil, season with a pinch of salt and pepper, and roast for 20-25 minutes until they are soft and slightly charred.

  • 2

    In a medium saucepan, combine the roasted vegetables with the low sodium vegetable broth, cannellini beans, silken tofu, and unsweetened almond milk. Bring the mixture to a gentle simmer over medium heat.

  • 3

    Add the fresh basil leaves into the saucepan. Use an immersion blender to puree the soup until smooth and creamy, or transfer to a blender in batches and then return to the pot.

  • 4

    Allow the soup to heat through for another 5 minutes on low heat. Taste and adjust seasoning with salt and pepper as needed.

  • 5

    Serve hot, garnished with a generous swirl of nonfat Greek yogurt on top to add extra creaminess and protein.

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, comforting tomato basil soup bursting with the rich flavor of roasted tomatoes and fresh basil. Enhanced with white beans, silken tofu, and a creamy Greek yogurt swirl, this soup provides a delightful balance of bright acidity and smooth creaminess, making it perfect for a satisfying lunch or dinner.

NUTRITION

415kcal
Protein
36g
Fat
9.8g
Carbs
51.0g

SERVINGS

1 serving

INGREDIENTS

1.5 cups roasted Tomatoes (~210g)

1 small Onion (~70g)

2 Garlic Cloves (~6g)

1 teaspoon Olive Oil (5g)

1 cup Low Sodium Vegetable Broth (240g)

0.5 cup Cannellini Beans (~130g)

100g Silken Tofu

0.33 cup Unsweetened Almond Milk (~80ml)

0.25 cup Fresh Basil Leaves (~10g, chopped)

0.75 cup Nonfat Greek Yogurt (~170g)

PREPARATION

  • 1

    Preheat the oven to 400°F. Arrange chopped tomatoes, small diced onion, and garlic cloves on a baking sheet. Drizzle with olive oil, season with a pinch of salt and pepper, and roast for 20-25 minutes until they are soft and slightly charred.

  • 2

    In a medium saucepan, combine the roasted vegetables with the low sodium vegetable broth, cannellini beans, silken tofu, and unsweetened almond milk. Bring the mixture to a gentle simmer over medium heat.

  • 3

    Add the fresh basil leaves into the saucepan. Use an immersion blender to puree the soup until smooth and creamy, or transfer to a blender in batches and then return to the pot.

  • 4

    Allow the soup to heat through for another 5 minutes on low heat. Taste and adjust seasoning with salt and pepper as needed.

  • 5

    Serve hot, garnished with a generous swirl of nonfat Greek yogurt on top to add extra creaminess and protein.