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 the rich, tangy flavor of roasted tomatoes and red bell pepper blended into a velvety soup accented with fresh basil. Creamed with nonfat Greek yogurt and a hint of chickpeas, this dish delivers a balanced profile with a satisfying protein boost—perfect for a nourishing dinner.

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NUTRITION

471kcal
Protein
38.8g
Fat
3.5g
Carbs
76.4g

SERVINGS

1 serving

INGREDIENTS

4 medium Ripe Tomatoes (~400g)

1 medium Red Bell Pepper (~120g)

1 medium Yellow Onion (~110g)

3 Garlic Cloves (~9g)

2 cups Vegetable Broth (~480g)

1/2 cup Cooked Chickpeas (~82g)

1/4 cup Fresh Basil (~8g)

1 cup Nonfat Greek Yogurt (~245g)

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). On a baking sheet, arrange the halved tomatoes, quartered red bell pepper, sliced yellow onion, and whole garlic cloves. Drizzle lightly with olive oil (optional, if your dietary plan permits) and season with a pinch of salt and pepper.

  • 2

    Roast the vegetables in the oven for 25-30 minutes until they are tender and have developed a deep roasted flavor.

  • 3

    Once roasted, transfer the vegetables to a blender along with the vegetable broth. Blend until smooth and creamy. Alternatively, you can use an immersion blender in a large pot.

  • 4

    Pour the blended mixture into a saucepan. Stir in the cooked chickpeas and simmer for 5-7 minutes over medium-low heat.

  • 5

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

  • 6

    Ladle the soup into bowls and garnish with chopped fresh basil just 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 the rich, tangy flavor of roasted tomatoes and red bell pepper blended into a velvety soup accented with fresh basil. Creamed with nonfat Greek yogurt and a hint of chickpeas, this dish delivers a balanced profile with a satisfying protein boost—perfect for a nourishing dinner.

NUTRITION

471kcal
Protein
38.8g
Fat
3.5g
Carbs
76.4g

SERVINGS

1 serving

INGREDIENTS

4 medium Ripe Tomatoes (~400g)

1 medium Red Bell Pepper (~120g)

1 medium Yellow Onion (~110g)

3 Garlic Cloves (~9g)

2 cups Vegetable Broth (~480g)

1/2 cup Cooked Chickpeas (~82g)

1/4 cup Fresh Basil (~8g)

1 cup Nonfat Greek Yogurt (~245g)

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). On a baking sheet, arrange the halved tomatoes, quartered red bell pepper, sliced yellow onion, and whole garlic cloves. Drizzle lightly with olive oil (optional, if your dietary plan permits) and season with a pinch of salt and pepper.

  • 2

    Roast the vegetables in the oven for 25-30 minutes until they are tender and have developed a deep roasted flavor.

  • 3

    Once roasted, transfer the vegetables to a blender along with the vegetable broth. Blend until smooth and creamy. Alternatively, you can use an immersion blender in a large pot.

  • 4

    Pour the blended mixture into a saucepan. Stir in the cooked chickpeas and simmer for 5-7 minutes over medium-low heat.

  • 5

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

  • 6

    Ladle the soup into bowls and garnish with chopped fresh basil just before serving.