Healthy Creamy Tomato Basil Soup

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

Healthy Creamy Tomato Basil Soup

YOUR SOLIN GENERATED RECIPE

Healthy Creamy Tomato Basil Soup

Enjoy a velvety, nutritious bowl of tomato basil soup that artfully balances the tangy sweetness of vine-ripened tomatoes with the creaminess of non-fat Greek yogurt. Enhanced with protein-rich cannellini beans and a hint of aromatic basil, every spoonful delivers a light yet satisfying flavor that's perfect for a healthy breakfast, lunch, or dinner.

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NUTRITION

361kcal
Protein
35.8g
Fat
5.2g
Carbs
46.5g

SERVINGS

1 serving

INGREDIENTS

1 cup Diced Tomatoes

1 cup low-sodium Vegetable Broth

250 grams Non-fat Greek Yogurt

1/2 cup Cannellini Beans (cooked)

1 tsp Olive Oil

1/4 medium Yellow Onion, diced

1 clove Garlic, minced

1/4 cup Fresh Basil, chopped

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PREPARATION

  • 1

    Warm olive oil in a medium saucepan over medium heat. Add diced onion and minced garlic, sautéing until softened and fragrant.

  • 2

    Pour in the diced tomatoes and vegetable broth. Bring the mixture to a gentle simmer.

  • 3

    Stir in the cannellini beans and allow to heat through for about 5 minutes.

  • 4

    Remove the saucepan from heat. Using an immersion blender, blend the soup until smooth but still retaining some texture. Alternatively, transfer half of the soup to a blender, blend until mostly smooth, then return to the pot.

  • 5

    Stir in the non-fat Greek yogurt until fully incorporated, lending the soup a creamy texture.

  • 6

    Add the chopped fresh basil and mix well. Taste and adjust seasoning if needed.

  • 7

    Serve warm and enjoy your healthy, protein-packed creamy tomato basil soup.

Healthy Creamy Tomato Basil Soup

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

Healthy Creamy Tomato Basil Soup

YOUR SOLIN GENERATED RECIPE

Healthy Creamy Tomato Basil Soup

Enjoy a velvety, nutritious bowl of tomato basil soup that artfully balances the tangy sweetness of vine-ripened tomatoes with the creaminess of non-fat Greek yogurt. Enhanced with protein-rich cannellini beans and a hint of aromatic basil, every spoonful delivers a light yet satisfying flavor that's perfect for a healthy breakfast, lunch, or dinner.

NUTRITION

361kcal
Protein
35.8g
Fat
5.2g
Carbs
46.5g

SERVINGS

1 serving

INGREDIENTS

1 cup Diced Tomatoes

1 cup low-sodium Vegetable Broth

250 grams Non-fat Greek Yogurt

1/2 cup Cannellini Beans (cooked)

1 tsp Olive Oil

1/4 medium Yellow Onion, diced

1 clove Garlic, minced

1/4 cup Fresh Basil, chopped

PREPARATION

  • 1

    Warm olive oil in a medium saucepan over medium heat. Add diced onion and minced garlic, sautéing until softened and fragrant.

  • 2

    Pour in the diced tomatoes and vegetable broth. Bring the mixture to a gentle simmer.

  • 3

    Stir in the cannellini beans and allow to heat through for about 5 minutes.

  • 4

    Remove the saucepan from heat. Using an immersion blender, blend the soup until smooth but still retaining some texture. Alternatively, transfer half of the soup to a blender, blend until mostly smooth, then return to the pot.

  • 5

    Stir in the non-fat Greek yogurt until fully incorporated, lending the soup a creamy texture.

  • 6

    Add the chopped fresh basil and mix well. Taste and adjust seasoning if needed.

  • 7

    Serve warm and enjoy your healthy, protein-packed creamy tomato basil soup.