Creamy Tomato Basil Soup

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

Creamy Tomato Basil Soup

YOUR SOLIN GENERATED RECIPE

Creamy Tomato Basil Soup

A comforting bowl of Creamy Tomato Basil Soup that balances the tangy sweetness of tomatoes with the fresh aroma of basil, all enhanced by a creamy twist from nonfat Greek yogurt and protein-rich white beans. This vibrant, velvety soup is perfect for any meal—be it breakfast, lunch or dinner—and is designed to keep you satisfied and energized.

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NUTRITION

409kcal
Protein
32.8g
Fat
5.6g
Carbs
56.2g

SERVINGS

1 serving

INGREDIENTS

1 cup Canned Diced Tomatoes (240g)

0.75 cup White Beans (195g)

0.75 cup Nonfat Greek Yogurt (170g)

1 cup Vegetable Broth (240g)

1 teaspoon Extra Virgin Olive Oil (4.5g)

0.5 medium Yellow Onion (55g)

2 Garlic Cloves

1 cup Fresh Basil Leaves (20g)

Salt & Pepper to taste

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PREPARATION

  • 1

    Heat the olive oil in a medium pot over medium heat. Add the chopped half medium yellow onion and sauté until softened, about 3-4 minutes.

  • 2

    Add the minced garlic cloves and sauté for an additional minute until fragrant.

  • 3

    Pour in the canned diced tomatoes and vegetable broth, then add the white beans. Stir and bring the mixture to a simmer.

  • 4

    Let the soup simmer for 10 minutes to blend the flavors.

  • 5

    Remove the pot from heat. Stir in the nonfat Greek yogurt gradually, ensuring the soup remains smooth.

  • 6

    Add roughly chopped fresh basil leaves and season with salt and pepper to taste. Use an immersion blender if a smoother consistency is desired.

  • 7

    Serve warm and garnish with extra basil if preferred.

Creamy Tomato Basil Soup

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

Creamy Tomato Basil Soup

YOUR SOLIN GENERATED RECIPE

Creamy Tomato Basil Soup

A comforting bowl of Creamy Tomato Basil Soup that balances the tangy sweetness of tomatoes with the fresh aroma of basil, all enhanced by a creamy twist from nonfat Greek yogurt and protein-rich white beans. This vibrant, velvety soup is perfect for any meal—be it breakfast, lunch or dinner—and is designed to keep you satisfied and energized.

NUTRITION

409kcal
Protein
32.8g
Fat
5.6g
Carbs
56.2g

SERVINGS

1 serving

INGREDIENTS

1 cup Canned Diced Tomatoes (240g)

0.75 cup White Beans (195g)

0.75 cup Nonfat Greek Yogurt (170g)

1 cup Vegetable Broth (240g)

1 teaspoon Extra Virgin Olive Oil (4.5g)

0.5 medium Yellow Onion (55g)

2 Garlic Cloves

1 cup Fresh Basil Leaves (20g)

Salt & Pepper to taste

PREPARATION

  • 1

    Heat the olive oil in a medium pot over medium heat. Add the chopped half medium yellow onion and sauté until softened, about 3-4 minutes.

  • 2

    Add the minced garlic cloves and sauté for an additional minute until fragrant.

  • 3

    Pour in the canned diced tomatoes and vegetable broth, then add the white beans. Stir and bring the mixture to a simmer.

  • 4

    Let the soup simmer for 10 minutes to blend the flavors.

  • 5

    Remove the pot from heat. Stir in the nonfat Greek yogurt gradually, ensuring the soup remains smooth.

  • 6

    Add roughly chopped fresh basil leaves and season with salt and pepper to taste. Use an immersion blender if a smoother consistency is desired.

  • 7

    Serve warm and garnish with extra basil if preferred.