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

Savor a velvety roasted tomato basil soup that delivers a fresh burst of flavor with every spoonful. Roasted tomatoes and caramelized onions meld with vibrant basil, while hearty white beans and a creamy Greek yogurt swirl elevate the protein content and texture, making it a satisfying and wholesome meal perfect for any time of day.

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NUTRITION

613kcal
Protein
35.9g
Fat
15.6g
Carbs
82.2g

SERVINGS

1 serving

INGREDIENTS

4 medium Tomatoes (approx 500g)

1 medium Yellow Onion

4 Garlic Cloves

1 cup Canned Cannellini Beans (drained)

1/2 cup Fresh Basil Leaves

2 cups Low-Sodium Vegetable Broth

1 tbsp Olive Oil

1/2 cup Nonfat Greek Yogurt

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Cut the tomatoes into halves or quarters (depending on their size) and place them on a baking sheet along with the whole garlic cloves and sliced yellow onion. Drizzle with olive oil and season lightly with salt and pepper.

  • 3

    Roast the vegetables in the oven for about 25-30 minutes until they are soft and slightly caramelized.

  • 4

    In a large pot, add the roasted tomatoes, onions, and garlic along with the vegetable broth.

  • 5

    Add the canned cannellini beans to the pot and bring everything to a simmer over medium heat.

  • 6

    Allow the soup to simmer for about 10 minutes to let the flavors meld together.

  • 7

    Remove the pot from heat and stir in the fresh basil leaves.

  • 8

    Using an immersion blender or a countertop blender in batches, blend the soup until smooth. Return to the pot if needed.

  • 9

    Ladle the soup into bowls and top each serving with a swirl of nonfat Greek yogurt. Adjust salt and pepper if necessary before serving.

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

Savor a velvety roasted tomato basil soup that delivers a fresh burst of flavor with every spoonful. Roasted tomatoes and caramelized onions meld with vibrant basil, while hearty white beans and a creamy Greek yogurt swirl elevate the protein content and texture, making it a satisfying and wholesome meal perfect for any time of day.

NUTRITION

613kcal
Protein
35.9g
Fat
15.6g
Carbs
82.2g

SERVINGS

1 serving

INGREDIENTS

4 medium Tomatoes (approx 500g)

1 medium Yellow Onion

4 Garlic Cloves

1 cup Canned Cannellini Beans (drained)

1/2 cup Fresh Basil Leaves

2 cups Low-Sodium Vegetable Broth

1 tbsp Olive Oil

1/2 cup Nonfat Greek Yogurt

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Cut the tomatoes into halves or quarters (depending on their size) and place them on a baking sheet along with the whole garlic cloves and sliced yellow onion. Drizzle with olive oil and season lightly with salt and pepper.

  • 3

    Roast the vegetables in the oven for about 25-30 minutes until they are soft and slightly caramelized.

  • 4

    In a large pot, add the roasted tomatoes, onions, and garlic along with the vegetable broth.

  • 5

    Add the canned cannellini beans to the pot and bring everything to a simmer over medium heat.

  • 6

    Allow the soup to simmer for about 10 minutes to let the flavors meld together.

  • 7

    Remove the pot from heat and stir in the fresh basil leaves.

  • 8

    Using an immersion blender or a countertop blender in batches, blend the soup until smooth. Return to the pot if needed.

  • 9

    Ladle the soup into bowls and top each serving with a swirl of nonfat Greek yogurt. Adjust salt and pepper if necessary before serving.