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

A vibrant, velvety tomato basil soup that balances the tang of fresh tomatoes with the creaminess of Greek yogurt and the subtle warmth of sautéed vegetables. Each spoonful reveals a bright, herbaceous finish, perfect as a comforting meal at any time.

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NUTRITION

395kcal
Protein
32.9g
Fat
6.1g
Carbs
61.2g

SERVINGS

1 serving

INGREDIENTS

3 medium Tomatoes (369g)

1 medium Red Bell Pepper (119g)

1 medium Carrot (61g)

1 small Onion (70g)

2 cloves Garlic (6g)

1 cup Vegetable Broth (240g)

1 tsp Extra Virgin Olive Oil (5g)

1 cup Nonfat Greek Yogurt (245g)

1/4 cup Chickpeas (41g)

1/4 cup Fresh Basil (6g)

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PREPARATION

  • 1

    Roughly chop tomatoes, red bell pepper, carrot, and onion. Mince garlic.

  • 2

    In a medium pot, heat the olive oil over medium heat and sauté the onion, garlic, carrots, and red bell pepper until softened, about 5-7 minutes.

  • 3

    Add the chopped tomatoes and vegetable broth. Bring the mixture to a gentle simmer and let it cook for about 10 minutes to meld the flavors.

  • 4

    Remove the pot from heat and stir in the fresh basil.

  • 5

    Using an immersion blender or transferring in batches to a blender, purée the soup until smooth, adjusting seasoning with salt and pepper if desired.

  • 6

    Return the soup to low heat and stir in the nonfat Greek yogurt until fully incorporated for a creamy texture. If using, stir in the chickpeas to add extra protein and texture.

  • 7

    Warm the soup gently without boiling to preserve the yogurt’s creaminess. Serve immediately, garnished with a few basil leaves if desired.

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

A vibrant, velvety tomato basil soup that balances the tang of fresh tomatoes with the creaminess of Greek yogurt and the subtle warmth of sautéed vegetables. Each spoonful reveals a bright, herbaceous finish, perfect as a comforting meal at any time.

NUTRITION

395kcal
Protein
32.9g
Fat
6.1g
Carbs
61.2g

SERVINGS

1 serving

INGREDIENTS

3 medium Tomatoes (369g)

1 medium Red Bell Pepper (119g)

1 medium Carrot (61g)

1 small Onion (70g)

2 cloves Garlic (6g)

1 cup Vegetable Broth (240g)

1 tsp Extra Virgin Olive Oil (5g)

1 cup Nonfat Greek Yogurt (245g)

1/4 cup Chickpeas (41g)

1/4 cup Fresh Basil (6g)

PREPARATION

  • 1

    Roughly chop tomatoes, red bell pepper, carrot, and onion. Mince garlic.

  • 2

    In a medium pot, heat the olive oil over medium heat and sauté the onion, garlic, carrots, and red bell pepper until softened, about 5-7 minutes.

  • 3

    Add the chopped tomatoes and vegetable broth. Bring the mixture to a gentle simmer and let it cook for about 10 minutes to meld the flavors.

  • 4

    Remove the pot from heat and stir in the fresh basil.

  • 5

    Using an immersion blender or transferring in batches to a blender, purée the soup until smooth, adjusting seasoning with salt and pepper if desired.

  • 6

    Return the soup to low heat and stir in the nonfat Greek yogurt until fully incorporated for a creamy texture. If using, stir in the chickpeas to add extra protein and texture.

  • 7

    Warm the soup gently without boiling to preserve the yogurt’s creaminess. Serve immediately, garnished with a few basil leaves if desired.