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 vibrant, comforting bowl of tomato basil soup with a creamy twist. This recipe blends the rich, tangy flavor of tomatoes with aromatic basil and a velvety finish from Greek yogurt, accented by a hint of olive oil. Perfectly balanced in flavor, it's a wholesome meal for breakfast, lunch, or dinner.

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NUTRITION

430kcal
Protein
33.6g
Fat
6.4g
Carbs
65.1g

SERVINGS

1 serving

INGREDIENTS

1 can Canned Tomatoes (411g)

1 cup Low-Sodium Vegetable Broth (240g)

1 small Yellow Onion (70g)

2 cloves Garlic

1 tsp Olive Oil (5g)

0.5 cup White Beans (130g)

6 oz Nonfat Greek Yogurt (170g)

0.25 cup Fresh Basil (chopped)

Salt and Pepper to taste

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PREPARATION

  • 1

    Heat the olive oil in a large pot over medium heat.

  • 2

    Sauté the chopped yellow onion until softened, about 3-4 minutes.

  • 3

    Add the minced garlic and cook for an additional 1 minute until fragrant.

  • 4

    Pour in the canned tomatoes and low-sodium vegetable broth. Stir gently.

  • 5

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

  • 6

    Add the white beans and continue to simmer for another 5 minutes.

  • 7

    Remove the pot from heat and allow the soup to cool slightly. Using an immersion blender, blend the soup until smooth, leaving some texture if desired.

  • 8

    Stir in the nonfat Greek yogurt until well incorporated, creating a creamy consistency.

  • 9

    Mix in freshly chopped basil, and season with salt and pepper to taste before serving.

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 vibrant, comforting bowl of tomato basil soup with a creamy twist. This recipe blends the rich, tangy flavor of tomatoes with aromatic basil and a velvety finish from Greek yogurt, accented by a hint of olive oil. Perfectly balanced in flavor, it's a wholesome meal for breakfast, lunch, or dinner.

NUTRITION

430kcal
Protein
33.6g
Fat
6.4g
Carbs
65.1g

SERVINGS

1 serving

INGREDIENTS

1 can Canned Tomatoes (411g)

1 cup Low-Sodium Vegetable Broth (240g)

1 small Yellow Onion (70g)

2 cloves Garlic

1 tsp Olive Oil (5g)

0.5 cup White Beans (130g)

6 oz Nonfat Greek Yogurt (170g)

0.25 cup Fresh Basil (chopped)

Salt and Pepper to taste

PREPARATION

  • 1

    Heat the olive oil in a large pot over medium heat.

  • 2

    Sauté the chopped yellow onion until softened, about 3-4 minutes.

  • 3

    Add the minced garlic and cook for an additional 1 minute until fragrant.

  • 4

    Pour in the canned tomatoes and low-sodium vegetable broth. Stir gently.

  • 5

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

  • 6

    Add the white beans and continue to simmer for another 5 minutes.

  • 7

    Remove the pot from heat and allow the soup to cool slightly. Using an immersion blender, blend the soup until smooth, leaving some texture if desired.

  • 8

    Stir in the nonfat Greek yogurt until well incorporated, creating a creamy consistency.

  • 9

    Mix in freshly chopped basil, and season with salt and pepper to taste before serving.