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 bowl of roasted tomato basil soup with a creamy twist. This comforting dish blends succulent roasted tomatoes with hearty cannellini beans and red lentils, enriched by a swirl of low-fat Greek yogurt and aromatic basil, delivering a balance of tangy, savory, and herbaceous flavors perfect for any meal.

Try 7 days free, then $12.99 / mo.

NUTRITION

469kcal
Protein
32.5g
Fat
6.6g
Carbs
73.2g

SERVINGS

1 serving

INGREDIENTS

2 cups Cherry Tomatoes (roasted)

1/2 cup Cannellini Beans (cooked)

1/2 cup Red Lentils (cooked)

1/2 cup Low-Fat Greek Yogurt

1 medium Yellow Onion

2 cloves Garlic

2 cups Vegetable Broth

1/4 cup Fresh Basil Leaves

1 tsp Olive Oil

Salt and Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat the oven to 400°F. Toss the cherry tomatoes with olive oil, salt, and pepper, and spread them out on a baking sheet.

  • 2

    Roast the tomatoes in the oven for 20-25 minutes until they are softened and slightly charred.

  • 3

    While the tomatoes roast, dice the yellow onion and mince the garlic.

  • 4

    In a large pot, sauté the diced onion and minced garlic over medium heat until translucent and fragrant.

  • 5

    Add the roasted tomatoes (with their juices), vegetable broth, and cooked red lentils to the pot. Bring the mixture to a simmer.

  • 6

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

  • 7

    Stir in the cannellini beans and blend part of the soup using an immersion blender to create a creamy consistency while still leaving some texture.

  • 8

    Remove the pot from heat and gently fold in the low-fat Greek yogurt and fresh basil leaves. Adjust seasoning with salt and pepper as needed.

  • 9

    Serve hot, enjoying the layered flavors and creamy texture of this nutritious soup.

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 bowl of roasted tomato basil soup with a creamy twist. This comforting dish blends succulent roasted tomatoes with hearty cannellini beans and red lentils, enriched by a swirl of low-fat Greek yogurt and aromatic basil, delivering a balance of tangy, savory, and herbaceous flavors perfect for any meal.

NUTRITION

469kcal
Protein
32.5g
Fat
6.6g
Carbs
73.2g

SERVINGS

1 serving

INGREDIENTS

2 cups Cherry Tomatoes (roasted)

1/2 cup Cannellini Beans (cooked)

1/2 cup Red Lentils (cooked)

1/2 cup Low-Fat Greek Yogurt

1 medium Yellow Onion

2 cloves Garlic

2 cups Vegetable Broth

1/4 cup Fresh Basil Leaves

1 tsp Olive Oil

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 400°F. Toss the cherry tomatoes with olive oil, salt, and pepper, and spread them out on a baking sheet.

  • 2

    Roast the tomatoes in the oven for 20-25 minutes until they are softened and slightly charred.

  • 3

    While the tomatoes roast, dice the yellow onion and mince the garlic.

  • 4

    In a large pot, sauté the diced onion and minced garlic over medium heat until translucent and fragrant.

  • 5

    Add the roasted tomatoes (with their juices), vegetable broth, and cooked red lentils to the pot. Bring the mixture to a simmer.

  • 6

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

  • 7

    Stir in the cannellini beans and blend part of the soup using an immersion blender to create a creamy consistency while still leaving some texture.

  • 8

    Remove the pot from heat and gently fold in the low-fat Greek yogurt and fresh basil leaves. Adjust seasoning with salt and pepper as needed.

  • 9

    Serve hot, enjoying the layered flavors and creamy texture of this nutritious soup.