Creamy Roasted Tomato Basil Soup with Chicken and White Beans

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Roasted Tomato Basil Soup with Chicken and White Beans

YOUR SOLIN GENERATED RECIPE

Creamy Roasted Tomato Basil Soup with Chicken and White Beans

Savor the velvety texture of this roasted tomato basil soup, enriched with tender chicken breast, hearty cannellini beans, and a dollop of nonfat Greek yogurt for an extra creamy finish. Roasted cherry tomatoes, red bell pepper, and aromatic garlic meld with fresh basil and a light chicken broth to create a comforting bowl that warms the soul while fueling your day.

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NUTRITION

460kcal
Protein
51.8g
Fat
6.8g
Carbs
51.2g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup Cherry Tomatoes (roasted)

1 medium Red Bell Pepper

1 medium Yellow Onion

1 clove Garlic (minced)

1/2 cup Cannellini Beans (rinsed)

1/4 cup Fresh Basil, chopped

1/2 cup Low-sodium Chicken Broth

1/4 cup Nonfat Greek Yogurt

1/4 tbsp Olive Oil

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F. Halve the cherry tomatoes and slice the red bell pepper into strips. Toss them with a drizzle of olive oil, a pinch of salt and pepper, and spread on a baking sheet.

  • 2

    Roast the tomatoes and bell pepper in the oven for 20-25 minutes until they are slightly caramelized.

  • 3

    While the vegetables roast, dice the yellow onion and mince the garlic. Season the chicken breast with salt and pepper.

  • 4

    In a medium pot over medium heat, add a small splash of olive oil and lightly sauté the diced onion and garlic until translucent.

  • 5

    Add the chicken breast to the pot and cook until lightly browned on both sides, about 5 minutes per side. Remove the chicken and set aside.

  • 6

    Add the roasted tomatoes and red bell pepper into the pot along with the low-sodium chicken broth and cannellini beans. Bring to a simmer.

  • 7

    Cube or shred the cooked chicken breast and return it to the pot. Simmer for another 5 minutes while adding in the fresh basil.

  • 8

    For a creamy finish, gently stir in the nonfat Greek yogurt off the heat. Adjust seasoning with salt and pepper.

  • 9

    Using an immersion blender, blend part of the soup to your desired consistency, leaving some texture. Alternatively, blend half the mixture in a countertop blender and then combine it back.

  • 10

    Serve hot and enjoy this comforting bowl of creamy roasted tomato basil soup.

Creamy Roasted Tomato Basil Soup with Chicken and White Beans

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Roasted Tomato Basil Soup with Chicken and White Beans

YOUR SOLIN GENERATED RECIPE

Creamy Roasted Tomato Basil Soup with Chicken and White Beans

Savor the velvety texture of this roasted tomato basil soup, enriched with tender chicken breast, hearty cannellini beans, and a dollop of nonfat Greek yogurt for an extra creamy finish. Roasted cherry tomatoes, red bell pepper, and aromatic garlic meld with fresh basil and a light chicken broth to create a comforting bowl that warms the soul while fueling your day.

NUTRITION

460kcal
Protein
51.8g
Fat
6.8g
Carbs
51.2g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup Cherry Tomatoes (roasted)

1 medium Red Bell Pepper

1 medium Yellow Onion

1 clove Garlic (minced)

1/2 cup Cannellini Beans (rinsed)

1/4 cup Fresh Basil, chopped

1/2 cup Low-sodium Chicken Broth

1/4 cup Nonfat Greek Yogurt

1/4 tbsp Olive Oil

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F. Halve the cherry tomatoes and slice the red bell pepper into strips. Toss them with a drizzle of olive oil, a pinch of salt and pepper, and spread on a baking sheet.

  • 2

    Roast the tomatoes and bell pepper in the oven for 20-25 minutes until they are slightly caramelized.

  • 3

    While the vegetables roast, dice the yellow onion and mince the garlic. Season the chicken breast with salt and pepper.

  • 4

    In a medium pot over medium heat, add a small splash of olive oil and lightly sauté the diced onion and garlic until translucent.

  • 5

    Add the chicken breast to the pot and cook until lightly browned on both sides, about 5 minutes per side. Remove the chicken and set aside.

  • 6

    Add the roasted tomatoes and red bell pepper into the pot along with the low-sodium chicken broth and cannellini beans. Bring to a simmer.

  • 7

    Cube or shred the cooked chicken breast and return it to the pot. Simmer for another 5 minutes while adding in the fresh basil.

  • 8

    For a creamy finish, gently stir in the nonfat Greek yogurt off the heat. Adjust seasoning with salt and pepper.

  • 9

    Using an immersion blender, blend part of the soup to your desired consistency, leaving some texture. Alternatively, blend half the mixture in a countertop blender and then combine it back.

  • 10

    Serve hot and enjoy this comforting bowl of creamy roasted tomato basil soup.