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 velvety, nutrient-packed bowl of tomato basil soup that strikes the perfect balance of tangy tomatoes, creamy Greek yogurt, and hearty white beans. This soup is both comforting and light, making it an ideal meal for breakfast, lunch, or dinner.

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NUTRITION

461kcal
Protein
33.6g
Fat
6g
Carbs
74.2g

SERVINGS

1 serving

INGREDIENTS

1 can Canned Diced Tomatoes (411g)

1 cup Cannellini Beans (240g)

1/2 cup Non-Fat Greek Yogurt (120g)

1 cup Vegetable Broth (240g)

1/2 medium Red Onion (50g)

2 cloves Garlic (12g total)

1/4 cup Fresh Basil, chopped (10g)

1 teaspoon Olive Oil (4.5g)

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PREPARATION

  • 1

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

  • 2

    Add the chopped red onion and minced garlic, sautéing until softened and fragrant, about 3-4 minutes.

  • 3

    Pour in the canned diced tomatoes and vegetable broth, stirring to combine.

  • 4

    Add the cannellini beans, then bring the mixture to a simmer. Let it cook for 10-12 minutes to meld the flavors.

  • 5

    Remove the pot from heat and blend the soup using an immersion blender until smooth, leaving a little texture if desired.

  • 6

    Stir in the non-fat Greek yogurt and fresh basil, adjusting seasoning with salt and pepper to taste.

  • 7

    Reheat gently if needed, and serve warm.

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 velvety, nutrient-packed bowl of tomato basil soup that strikes the perfect balance of tangy tomatoes, creamy Greek yogurt, and hearty white beans. This soup is both comforting and light, making it an ideal meal for breakfast, lunch, or dinner.

NUTRITION

461kcal
Protein
33.6g
Fat
6g
Carbs
74.2g

SERVINGS

1 serving

INGREDIENTS

1 can Canned Diced Tomatoes (411g)

1 cup Cannellini Beans (240g)

1/2 cup Non-Fat Greek Yogurt (120g)

1 cup Vegetable Broth (240g)

1/2 medium Red Onion (50g)

2 cloves Garlic (12g total)

1/4 cup Fresh Basil, chopped (10g)

1 teaspoon Olive Oil (4.5g)

PREPARATION

  • 1

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

  • 2

    Add the chopped red onion and minced garlic, sautéing until softened and fragrant, about 3-4 minutes.

  • 3

    Pour in the canned diced tomatoes and vegetable broth, stirring to combine.

  • 4

    Add the cannellini beans, then bring the mixture to a simmer. Let it cook for 10-12 minutes to meld the flavors.

  • 5

    Remove the pot from heat and blend the soup using an immersion blender until smooth, leaving a little texture if desired.

  • 6

    Stir in the non-fat Greek yogurt and fresh basil, adjusting seasoning with salt and pepper to taste.

  • 7

    Reheat gently if needed, and serve warm.