Roasted Tomato Basil Soup with Crispy Cheddar Sourdough and Fresh Greens

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

Roasted Tomato Basil Soup with Crispy Cheddar Sourdough and Fresh Greens

YOUR SOLIN GENERATED RECIPE

Roasted Tomato Basil Soup with Crispy Cheddar Sourdough and Fresh Greens

A comforting bowl of roasted tomato basil soup crowned with a creamy dollop of nonfat Greek yogurt, perfectly paired with a crisp, lightly cheesy sourdough and a side of fresh mixed greens. This meal delivers a harmonious blend of sweet roasted vegetables, aromatic basil, and a satisfying crunch, all within a health-conscious macronutrient framework.

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NUTRITION

547kcal
Protein
33.1g
Fat
17.2g
Carbs
72.2g

SERVINGS

1 serving

INGREDIENTS

3 cups chopped Roma Tomatoes

1/4 cup chopped Fresh Basil

1 medium Carrot

1 small Onion

3 cloves Garlic

1/2 tbsp Olive Oil

2 cups Low-Sodium Vegetable Broth

1/2 cup Cannellini Beans

1/2 cup Nonfat Greek Yogurt

1 oz Sharp Cheddar Cheese, shredded

1 half-slice Sourdough Bread

2 cups Mixed Greens

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PREPARATION

  • 1

    Preheat the oven to 400°F. On a baking sheet, toss the chopped tomatoes, carrot, onion, and garlic with olive oil, salt, and pepper, then roast for 25-30 minutes until caramelized.

  • 2

    In a large pot, combine the roasted vegetables with the vegetable broth and cannellini beans. Bring to a simmer and let it cook for an additional 5-10 minutes to meld the flavors.

  • 3

    Use an immersion blender to blend the soup until smooth, leaving a few chunks for texture. Stir in the chopped fresh basil.

  • 4

    Ladle the soup into a bowl. Top with a dollop of nonfat Greek yogurt and sprinkle the shredded cheddar cheese over the top.

  • 5

    Toast the sourdough bread until crisp to serve on the side.

  • 6

    Plate a serving of mixed greens as a fresh, lightly dressed side salad to accompany the soup.

Roasted Tomato Basil Soup with Crispy Cheddar Sourdough and Fresh Greens

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

Roasted Tomato Basil Soup with Crispy Cheddar Sourdough and Fresh Greens

YOUR SOLIN GENERATED RECIPE

Roasted Tomato Basil Soup with Crispy Cheddar Sourdough and Fresh Greens

A comforting bowl of roasted tomato basil soup crowned with a creamy dollop of nonfat Greek yogurt, perfectly paired with a crisp, lightly cheesy sourdough and a side of fresh mixed greens. This meal delivers a harmonious blend of sweet roasted vegetables, aromatic basil, and a satisfying crunch, all within a health-conscious macronutrient framework.

NUTRITION

547kcal
Protein
33.1g
Fat
17.2g
Carbs
72.2g

SERVINGS

1 serving

INGREDIENTS

3 cups chopped Roma Tomatoes

1/4 cup chopped Fresh Basil

1 medium Carrot

1 small Onion

3 cloves Garlic

1/2 tbsp Olive Oil

2 cups Low-Sodium Vegetable Broth

1/2 cup Cannellini Beans

1/2 cup Nonfat Greek Yogurt

1 oz Sharp Cheddar Cheese, shredded

1 half-slice Sourdough Bread

2 cups Mixed Greens

PREPARATION

  • 1

    Preheat the oven to 400°F. On a baking sheet, toss the chopped tomatoes, carrot, onion, and garlic with olive oil, salt, and pepper, then roast for 25-30 minutes until caramelized.

  • 2

    In a large pot, combine the roasted vegetables with the vegetable broth and cannellini beans. Bring to a simmer and let it cook for an additional 5-10 minutes to meld the flavors.

  • 3

    Use an immersion blender to blend the soup until smooth, leaving a few chunks for texture. Stir in the chopped fresh basil.

  • 4

    Ladle the soup into a bowl. Top with a dollop of nonfat Greek yogurt and sprinkle the shredded cheddar cheese over the top.

  • 5

    Toast the sourdough bread until crisp to serve on the side.

  • 6

    Plate a serving of mixed greens as a fresh, lightly dressed side salad to accompany the soup.