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

Experience a velvety blend of roasted tomatoes, aromatic basil, and a creamy infusion of chickpeas, Greek yogurt, and silken tofu. This vibrant soup balances a slight tang with fresh herbs, delivering a satisfying and nutritious bowl perfect for any meal of the day.

Try 7 days free, then $12.99 / mo.

NUTRITION

565kcal
Protein
39.1g
Fat
15.1g
Carbs
83.2g

SERVINGS

1 serving

INGREDIENTS

4 medium Ripe Tomatoes (800g)

1 medium Yellow Onion (110g)

4 cloves Garlic (12g)

0.5 tablespoon Olive Oil (7.5g)

2 cups Low-Sodium Vegetable Broth (480ml)

0.5 cup Canned Chickpeas (82g)

0.5 cup Nonfat Greek Yogurt (120g)

150g Silken Tofu

0.25 cup Fresh Basil, chopped

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Slice the tomatoes into halves or quarters depending on size. Peel and quarter the onion, and leave the garlic cloves whole for easier roasting.

  • 3

    Place the tomatoes, onion, and garlic on a baking tray. Drizzle with 0.5 tablespoon olive oil, tossing gently to coat evenly.

  • 4

    Roast in the oven for about 25-30 minutes until the vegetables are softened and lightly caramelized.

  • 5

    Once roasted, transfer the vegetables to a large pot. Add the vegetable broth, canned chickpeas, and a generous handful of basil.

  • 6

    Bring the mixture to a simmer over medium heat. Remove from heat and allow to cool slightly.

  • 7

    Blend the soup in batches with a high-speed blender until smooth. Return the soup to the pot.

  • 8

    Stir in the nonfat Greek yogurt and silken tofu until fully incorporated, creating a creamy texture.

  • 9

    Warm the soup gently on low heat, being careful not to boil to preserve the creaminess.

  • 10

    Taste and adjust seasoning if necessary. Serve warm garnished with a few extra basil leaves.

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

Experience a velvety blend of roasted tomatoes, aromatic basil, and a creamy infusion of chickpeas, Greek yogurt, and silken tofu. This vibrant soup balances a slight tang with fresh herbs, delivering a satisfying and nutritious bowl perfect for any meal of the day.

NUTRITION

565kcal
Protein
39.1g
Fat
15.1g
Carbs
83.2g

SERVINGS

1 serving

INGREDIENTS

4 medium Ripe Tomatoes (800g)

1 medium Yellow Onion (110g)

4 cloves Garlic (12g)

0.5 tablespoon Olive Oil (7.5g)

2 cups Low-Sodium Vegetable Broth (480ml)

0.5 cup Canned Chickpeas (82g)

0.5 cup Nonfat Greek Yogurt (120g)

150g Silken Tofu

0.25 cup Fresh Basil, chopped

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Slice the tomatoes into halves or quarters depending on size. Peel and quarter the onion, and leave the garlic cloves whole for easier roasting.

  • 3

    Place the tomatoes, onion, and garlic on a baking tray. Drizzle with 0.5 tablespoon olive oil, tossing gently to coat evenly.

  • 4

    Roast in the oven for about 25-30 minutes until the vegetables are softened and lightly caramelized.

  • 5

    Once roasted, transfer the vegetables to a large pot. Add the vegetable broth, canned chickpeas, and a generous handful of basil.

  • 6

    Bring the mixture to a simmer over medium heat. Remove from heat and allow to cool slightly.

  • 7

    Blend the soup in batches with a high-speed blender until smooth. Return the soup to the pot.

  • 8

    Stir in the nonfat Greek yogurt and silken tofu until fully incorporated, creating a creamy texture.

  • 9

    Warm the soup gently on low heat, being careful not to boil to preserve the creaminess.

  • 10

    Taste and adjust seasoning if necessary. Serve warm garnished with a few extra basil leaves.