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 luscious bowl of roasted tomato basil soup with a creamy twist. Roasted ripe tomatoes, red bell pepper, and cannellini beans blend with aromatic garlic and onion, then enriched with a swirl of Greek yogurt and fresh basil. This vibrant soup offers a comforting balance of flavors and textures, making it perfect for breakfast, lunch, or dinner.

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NUTRITION

537kcal
Protein
33.2g
Fat
15.5g
Carbs
68.4g

SERVINGS

1 serving

INGREDIENTS

5 medium Roma Tomatoes (~600g)

1/2 cup Cannellini Beans (~130g)

1 medium Red Bell Pepper (~119g)

1/2 medium Yellow Onion (~55g)

2 cloves Garlic

1 tbsp Extra Virgin Olive Oil

2 cups Low-Sodium Vegetable Broth (~480g)

3/4 cup Reduced-Fat Greek Yogurt (~170g)

1 handful Fresh Basil (~5g)

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Slice the Roma tomatoes into halves or quarters and place them on a baking sheet along with chopped red bell pepper, sliced onion, and garlic cloves (peeled, but left whole). Drizzle with olive oil and season lightly with salt and pepper.

  • 2

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

  • 3

    Transfer the roasted vegetables to a large pot. Add the cannellini beans and low-sodium vegetable broth. Bring to a simmer over medium heat for about 5-7 minutes.

  • 4

    Using an immersion blender (or transfer in batches to a blender), blend the soup until smooth but still retaining some texture.

  • 5

    Stir in the reduced-fat Greek yogurt to add creaminess, and mix in freshly torn basil leaves. Adjust salt and pepper to taste.

  • 6

    Serve the soup warm, garnished with a few extra basil leaves 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 luscious bowl of roasted tomato basil soup with a creamy twist. Roasted ripe tomatoes, red bell pepper, and cannellini beans blend with aromatic garlic and onion, then enriched with a swirl of Greek yogurt and fresh basil. This vibrant soup offers a comforting balance of flavors and textures, making it perfect for breakfast, lunch, or dinner.

NUTRITION

537kcal
Protein
33.2g
Fat
15.5g
Carbs
68.4g

SERVINGS

1 serving

INGREDIENTS

5 medium Roma Tomatoes (~600g)

1/2 cup Cannellini Beans (~130g)

1 medium Red Bell Pepper (~119g)

1/2 medium Yellow Onion (~55g)

2 cloves Garlic

1 tbsp Extra Virgin Olive Oil

2 cups Low-Sodium Vegetable Broth (~480g)

3/4 cup Reduced-Fat Greek Yogurt (~170g)

1 handful Fresh Basil (~5g)

Salt and Black Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Slice the Roma tomatoes into halves or quarters and place them on a baking sheet along with chopped red bell pepper, sliced onion, and garlic cloves (peeled, but left whole). Drizzle with olive oil and season lightly with salt and pepper.

  • 2

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

  • 3

    Transfer the roasted vegetables to a large pot. Add the cannellini beans and low-sodium vegetable broth. Bring to a simmer over medium heat for about 5-7 minutes.

  • 4

    Using an immersion blender (or transfer in batches to a blender), blend the soup until smooth but still retaining some texture.

  • 5

    Stir in the reduced-fat Greek yogurt to add creaminess, and mix in freshly torn basil leaves. Adjust salt and pepper to taste.

  • 6

    Serve the soup warm, garnished with a few extra basil leaves if desired.