Creamy Tomato Basil Soup

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

Creamy Tomato Basil Soup

YOUR SOLIN GENERATED RECIPE

Creamy Tomato Basil Soup

Enjoy a velvety bowl of creamy tomato basil soup that combines rich, roasted tomatoes with hearty cannellini beans and a swirl of tangy nonfat Greek yogurt. Infused with fresh basil and a hint of olive oil, this comforting soup delivers vibrant flavors and a balanced nutritional profile perfect for any meal.

Try 7 days free, then $12.99 / mo.

NUTRITION

529kcal
Protein
34g
Fat
15.7g
Carbs
67g

SERVINGS

1 serving

INGREDIENTS

1 can (400g) Crushed Tomatoes

0.75 cup Cannellini Beans

0.75 cup Nonfat Greek Yogurt

1 small Onion

1 tablespoon Olive Oil

1 handful Fresh Basil Leaves

2 cloves Garlic

1 cup Vegetable Broth

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Heat olive oil in a large pot over medium heat. Add finely chopped onion and minced garlic, sautéing until softened and fragrant.

  • 2

    Pour in the vegetable broth and crushed tomatoes. Stir well, then add the cannellini beans.

  • 3

    Bring the mixture to a simmer and let it cook for about 10-12 minutes to allow the flavors to meld.

  • 4

    Remove the pot from heat. Using an immersion blender, blend the soup to a smooth consistency, leaving a few chunks for texture if desired.

  • 5

    Stir in the nonfat Greek yogurt to add creaminess, and then mix in the fresh basil leaves. Adjust seasoning with salt and pepper as needed.

  • 6

    Reheat gently if necessary, making sure not to boil after adding the yogurt to maintain its smooth texture.

  • 7

    Serve warm, garnished with extra basil or a drizzle of olive oil if desired.

Creamy Tomato Basil Soup

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

Creamy Tomato Basil Soup

YOUR SOLIN GENERATED RECIPE

Creamy Tomato Basil Soup

Enjoy a velvety bowl of creamy tomato basil soup that combines rich, roasted tomatoes with hearty cannellini beans and a swirl of tangy nonfat Greek yogurt. Infused with fresh basil and a hint of olive oil, this comforting soup delivers vibrant flavors and a balanced nutritional profile perfect for any meal.

NUTRITION

529kcal
Protein
34g
Fat
15.7g
Carbs
67g

SERVINGS

1 serving

INGREDIENTS

1 can (400g) Crushed Tomatoes

0.75 cup Cannellini Beans

0.75 cup Nonfat Greek Yogurt

1 small Onion

1 tablespoon Olive Oil

1 handful Fresh Basil Leaves

2 cloves Garlic

1 cup Vegetable Broth

PREPARATION

  • 1

    Heat olive oil in a large pot over medium heat. Add finely chopped onion and minced garlic, sautéing until softened and fragrant.

  • 2

    Pour in the vegetable broth and crushed tomatoes. Stir well, then add the cannellini beans.

  • 3

    Bring the mixture to a simmer and let it cook for about 10-12 minutes to allow the flavors to meld.

  • 4

    Remove the pot from heat. Using an immersion blender, blend the soup to a smooth consistency, leaving a few chunks for texture if desired.

  • 5

    Stir in the nonfat Greek yogurt to add creaminess, and then mix in the fresh basil leaves. Adjust seasoning with salt and pepper as needed.

  • 6

    Reheat gently if necessary, making sure not to boil after adding the yogurt to maintain its smooth texture.

  • 7

    Serve warm, garnished with extra basil or a drizzle of olive oil if desired.