Fresh Tomato Basil Soup

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

Fresh Tomato Basil Soup

YOUR SOLIN GENERATED RECIPE

Fresh Tomato Basil Soup

A vibrant, comforting tomato basil soup bursting with the natural sweetness of fresh tomatoes and the herbal aroma of basil. Enriched with protein-packed cannellini beans, red lentils, and a creamy nonfat Greek yogurt garnish, this soup is both satisfying and nourishing.

Try 7 days free, then $12.99 / mo.

NUTRITION

568kcal
Protein
41.3g
Fat
7g
Carbs
93.7g

SERVINGS

1 serving

INGREDIENTS

400g Fresh Tomatoes

1 small Red Onion (70g)

2 cloves Garlic

1 tsp Olive Oil

1 cup Cannellini Beans (drained)

1/4 cup dry Red Lentils

1 cup Vegetable Broth

1/2 cup Nonfat Greek Yogurt

A handful Fresh Basil Leaves

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Roughly chop the fresh tomatoes, red onion, and garlic.

  • 2

    In a medium pot, heat the olive oil over medium heat. Sauté the chopped red onion and garlic until they become soft and fragrant.

  • 3

    Add the chopped tomatoes to the pot and cook for about 5 minutes, allowing them to break down slightly.

  • 4

    Stir in the cannellini beans, red lentils, and vegetable broth. Bring the mixture to a simmer.

  • 5

    Let the soup simmer gently for 15-20 minutes, or until the lentils are tender and the flavors meld together.

  • 6

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

  • 7

    Stir in the fresh basil leaves and adjust seasoning with salt and pepper.

  • 8

    Serve the soup hot in a bowl, and add a dollop of nonfat Greek yogurt on top for creaminess. Garnish with extra basil if desired.

Fresh Tomato Basil Soup

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

Fresh Tomato Basil Soup

YOUR SOLIN GENERATED RECIPE

Fresh Tomato Basil Soup

A vibrant, comforting tomato basil soup bursting with the natural sweetness of fresh tomatoes and the herbal aroma of basil. Enriched with protein-packed cannellini beans, red lentils, and a creamy nonfat Greek yogurt garnish, this soup is both satisfying and nourishing.

NUTRITION

568kcal
Protein
41.3g
Fat
7g
Carbs
93.7g

SERVINGS

1 serving

INGREDIENTS

400g Fresh Tomatoes

1 small Red Onion (70g)

2 cloves Garlic

1 tsp Olive Oil

1 cup Cannellini Beans (drained)

1/4 cup dry Red Lentils

1 cup Vegetable Broth

1/2 cup Nonfat Greek Yogurt

A handful Fresh Basil Leaves

PREPARATION

  • 1

    Roughly chop the fresh tomatoes, red onion, and garlic.

  • 2

    In a medium pot, heat the olive oil over medium heat. Sauté the chopped red onion and garlic until they become soft and fragrant.

  • 3

    Add the chopped tomatoes to the pot and cook for about 5 minutes, allowing them to break down slightly.

  • 4

    Stir in the cannellini beans, red lentils, and vegetable broth. Bring the mixture to a simmer.

  • 5

    Let the soup simmer gently for 15-20 minutes, or until the lentils are tender and the flavors meld together.

  • 6

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

  • 7

    Stir in the fresh basil leaves and adjust seasoning with salt and pepper.

  • 8

    Serve the soup hot in a bowl, and add a dollop of nonfat Greek yogurt on top for creaminess. Garnish with extra basil if desired.