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 soup that blends the freshness of ripe tomatoes, fragrant basil, and the creaminess of white cannellini beans and nonfat Greek yogurt. Perfectly balanced with a gentle hint of garlic and a drizzle of olive oil, this soup is both comforting and nourishing for any meal.

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NUTRITION

444kcal
Protein
32g
Fat
6.1g
Carbs
67.9g

SERVINGS

1 serving

INGREDIENTS

2 cups Fresh Tomatoes (chopped)

1 half medium Red Onion

2 cloves Garlic

1/4 cup Fresh Basil (chopped)

1.5 cups Cannellini Beans (cooked)

1/2 cup Nonfat Greek Yogurt

2 cups Low-Sodium Vegetable Broth

1 tsp Olive Oil

Salt & Pepper to taste

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PREPARATION

  • 1

    In a large pot, heat the olive oil over medium heat. Add the chopped red onion and minced garlic, then sauté until the onion softens and becomes translucent.

  • 2

    Add the chopped fresh tomatoes to the pot and cook for about 5 minutes until they begin to break down.

  • 3

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

  • 4

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

  • 5

    Using an immersion blender, blend the soup until smooth, leaving a few chunks for texture if desired.

  • 6

    Stir in the nonfat Greek yogurt to achieve a creamy consistency, then season with salt and pepper to taste.

  • 7

    Return the soup to a gentle simmer for a couple of minutes to warm through before serving.

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 soup that blends the freshness of ripe tomatoes, fragrant basil, and the creaminess of white cannellini beans and nonfat Greek yogurt. Perfectly balanced with a gentle hint of garlic and a drizzle of olive oil, this soup is both comforting and nourishing for any meal.

NUTRITION

444kcal
Protein
32g
Fat
6.1g
Carbs
67.9g

SERVINGS

1 serving

INGREDIENTS

2 cups Fresh Tomatoes (chopped)

1 half medium Red Onion

2 cloves Garlic

1/4 cup Fresh Basil (chopped)

1.5 cups Cannellini Beans (cooked)

1/2 cup Nonfat Greek Yogurt

2 cups Low-Sodium Vegetable Broth

1 tsp Olive Oil

Salt & Pepper to taste

PREPARATION

  • 1

    In a large pot, heat the olive oil over medium heat. Add the chopped red onion and minced garlic, then sauté until the onion softens and becomes translucent.

  • 2

    Add the chopped fresh tomatoes to the pot and cook for about 5 minutes until they begin to break down.

  • 3

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

  • 4

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

  • 5

    Using an immersion blender, blend the soup until smooth, leaving a few chunks for texture if desired.

  • 6

    Stir in the nonfat Greek yogurt to achieve a creamy consistency, then season with salt and pepper to taste.

  • 7

    Return the soup to a gentle simmer for a couple of minutes to warm through before serving.