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 strikes a perfect balance between tangy roasted flavors and creamy richness. Infused with garlic, red bell pepper, and a hint of basil, this soup is finished with a swirl of nonfat Greek yogurt and tender pieces of chicken breast for an extra protein punch, making it a comforting and nourishing meal.

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NUTRITION

499kcal
Protein
41.6g
Fat
16.8g
Carbs
58.1g

SERVINGS

1 serving

INGREDIENTS

400g Fresh Tomatoes

1 medium Red Bell Pepper (120g)

1/2 medium Yellow Onion (55g)

3 cloves Garlic

1/2 cup Cannellini Beans

2 oz Chicken Breast

1/2 cup Nonfat Greek Yogurt

1 tbsp Olive Oil

1 cup Vegetable Broth

1/4 cup Fresh Basil

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.

  • 2

    Slice the tomatoes in half and place them on the baking sheet along with the red bell pepper (cut into large chunks), the sliced onion, and unpeeled garlic cloves.

  • 3

    Drizzle olive oil over the vegetables, season with a pinch of salt and pepper, and roast in the oven for about 25-30 minutes until the tomatoes are soft and slightly charred.

  • 4

    In a large pot, combine the roasted vegetables with the vegetable broth and cannellini beans. Bring the mixture to a simmer over medium heat.

  • 5

    Allow the flavors to meld for about 10 minutes, then remove from heat. Puree the mixture using an immersion blender until smooth.

  • 6

    Stir in the nonfat Greek yogurt to create a creamy texture. Adjust seasoning with salt and pepper as needed.

  • 7

    Thinly slice or shred the cooked chicken breast and gently stir it into the soup, reserving a few pieces for garnish if desired.

  • 8

    Just before serving, stir in the fresh basil, and ladle the soup into bowls. Garnish with a drizzle of extra basil or a dollop of Greek yogurt 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 strikes a perfect balance between tangy roasted flavors and creamy richness. Infused with garlic, red bell pepper, and a hint of basil, this soup is finished with a swirl of nonfat Greek yogurt and tender pieces of chicken breast for an extra protein punch, making it a comforting and nourishing meal.

NUTRITION

499kcal
Protein
41.6g
Fat
16.8g
Carbs
58.1g

SERVINGS

1 serving

INGREDIENTS

400g Fresh Tomatoes

1 medium Red Bell Pepper (120g)

1/2 medium Yellow Onion (55g)

3 cloves Garlic

1/2 cup Cannellini Beans

2 oz Chicken Breast

1/2 cup Nonfat Greek Yogurt

1 tbsp Olive Oil

1 cup Vegetable Broth

1/4 cup Fresh Basil

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.

  • 2

    Slice the tomatoes in half and place them on the baking sheet along with the red bell pepper (cut into large chunks), the sliced onion, and unpeeled garlic cloves.

  • 3

    Drizzle olive oil over the vegetables, season with a pinch of salt and pepper, and roast in the oven for about 25-30 minutes until the tomatoes are soft and slightly charred.

  • 4

    In a large pot, combine the roasted vegetables with the vegetable broth and cannellini beans. Bring the mixture to a simmer over medium heat.

  • 5

    Allow the flavors to meld for about 10 minutes, then remove from heat. Puree the mixture using an immersion blender until smooth.

  • 6

    Stir in the nonfat Greek yogurt to create a creamy texture. Adjust seasoning with salt and pepper as needed.

  • 7

    Thinly slice or shred the cooked chicken breast and gently stir it into the soup, reserving a few pieces for garnish if desired.

  • 8

    Just before serving, stir in the fresh basil, and ladle the soup into bowls. Garnish with a drizzle of extra basil or a dollop of Greek yogurt if desired.