Creamy Fresh Tomato Basil Soup

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

Creamy Fresh Tomato Basil Soup

YOUR SOLIN GENERATED RECIPE

Creamy Fresh Tomato Basil Soup

Enjoy a vibrant bowl of Creamy Fresh Tomato Basil Soup that beautifully balances the sweetness of fresh tomatoes with the bright aroma of basil. This velvety soup is enhanced with a protein boost from white beans and nonfat Greek yogurt for a satisfying, nourishing meal that works for breakfast, lunch, or dinner.

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NUTRITION

465kcal
Protein
33.4g
Fat
5.7g
Carbs
69.1g

SERVINGS

1 serving

INGREDIENTS

400g Tomatoes

1 medium Onion

3 cloves Garlic

1 medium Carrot

1 cup Fresh Basil

2 cups Vegetable Broth (Low Sodium)

1/2 cup Cannellini Beans

3/4 cup Nonfat Greek Yogurt

1 tsp Olive Oil

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PREPARATION

  • 1

    Coarsely chop the tomatoes, onion, carrot, and garlic.

  • 2

    Heat the olive oil in a large pot over medium heat. Sauté the chopped onion, garlic, and carrot until softened, about 5 minutes.

  • 3

    Add the tomatoes and cook for an additional 5 minutes until they begin to break down.

  • 4

    Pour in the vegetable broth and add the cannellini beans. Bring the mixture to a simmer and let it cook for 15-20 minutes to meld the flavors.

  • 5

    Remove the pot from heat and stir in the fresh basil. Allow the soup to cool slightly.

  • 6

    Using an immersion blender (or regular blender in batches), purée the soup until smooth.

  • 7

    Return the blended soup to low heat, then stir in the nonfat Greek yogurt until evenly combined. Warm the soup gently without boiling to preserve the creaminess.

  • 8

    Season with salt and pepper to taste, and serve warm.

Creamy Fresh Tomato Basil Soup

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

Creamy Fresh Tomato Basil Soup

YOUR SOLIN GENERATED RECIPE

Creamy Fresh Tomato Basil Soup

Enjoy a vibrant bowl of Creamy Fresh Tomato Basil Soup that beautifully balances the sweetness of fresh tomatoes with the bright aroma of basil. This velvety soup is enhanced with a protein boost from white beans and nonfat Greek yogurt for a satisfying, nourishing meal that works for breakfast, lunch, or dinner.

NUTRITION

465kcal
Protein
33.4g
Fat
5.7g
Carbs
69.1g

SERVINGS

1 serving

INGREDIENTS

400g Tomatoes

1 medium Onion

3 cloves Garlic

1 medium Carrot

1 cup Fresh Basil

2 cups Vegetable Broth (Low Sodium)

1/2 cup Cannellini Beans

3/4 cup Nonfat Greek Yogurt

1 tsp Olive Oil

PREPARATION

  • 1

    Coarsely chop the tomatoes, onion, carrot, and garlic.

  • 2

    Heat the olive oil in a large pot over medium heat. Sauté the chopped onion, garlic, and carrot until softened, about 5 minutes.

  • 3

    Add the tomatoes and cook for an additional 5 minutes until they begin to break down.

  • 4

    Pour in the vegetable broth and add the cannellini beans. Bring the mixture to a simmer and let it cook for 15-20 minutes to meld the flavors.

  • 5

    Remove the pot from heat and stir in the fresh basil. Allow the soup to cool slightly.

  • 6

    Using an immersion blender (or regular blender in batches), purée the soup until smooth.

  • 7

    Return the blended soup to low heat, then stir in the nonfat Greek yogurt until evenly combined. Warm the soup gently without boiling to preserve the creaminess.

  • 8

    Season with salt and pepper to taste, and serve warm.