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

Savor a velvety tomato basil soup that’s both satisfying and nourishing, featuring a harmonious blend of roasted tomatoes, aromatic basil, and a creamy finish courtesy of Greek yogurt and cannellini beans. This soup is a comforting bowl of goodness perfect for a light lunch or dinner, balancing tangy, herbal notes with a smooth, rich texture.

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NUTRITION

528kcal
Protein
43.7g
Fat
14.6g
Carbs
63.2g

SERVINGS

1 serving

INGREDIENTS

1 can Canned Tomatoes (400g)

1 medium Onion

3 cloves Garlic

1 tablespoon Extra Virgin Olive Oil

2 cups Vegetable Broth

1 cup Nonfat Plain Greek Yogurt

1/2 cup Cannellini Beans

1 handful Fresh Basil

Salt and Pepper to taste

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PREPARATION

  • 1

    Heat the olive oil in a medium pot over medium heat. Add the chopped onion and sauté until translucent, about 4-5 minutes.

  • 2

    Stir in the minced garlic and cook for an additional minute, ensuring the garlic doesn’t burn.

  • 3

    Add the entire can of tomatoes along with its juices and the vegetable broth. Bring the mixture to a simmer and let it cook for 10-12 minutes to let the flavors meld together.

  • 4

    Turn off the heat and add the Greek yogurt and cannellini beans. Gently stir to combine and create a silky texture. For an extra smooth consistency, use an immersion blender to blend part or all of the soup.

  • 5

    Season the soup with salt and pepper to taste. Stir in fresh basil leaves, reserving a few for garnish.

  • 6

    Ladle the soup into bowls and garnish with additional basil leaves if desired. Serve warm.

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

Savor a velvety tomato basil soup that’s both satisfying and nourishing, featuring a harmonious blend of roasted tomatoes, aromatic basil, and a creamy finish courtesy of Greek yogurt and cannellini beans. This soup is a comforting bowl of goodness perfect for a light lunch or dinner, balancing tangy, herbal notes with a smooth, rich texture.

NUTRITION

528kcal
Protein
43.7g
Fat
14.6g
Carbs
63.2g

SERVINGS

1 serving

INGREDIENTS

1 can Canned Tomatoes (400g)

1 medium Onion

3 cloves Garlic

1 tablespoon Extra Virgin Olive Oil

2 cups Vegetable Broth

1 cup Nonfat Plain Greek Yogurt

1/2 cup Cannellini Beans

1 handful Fresh Basil

Salt and Pepper to taste

PREPARATION

  • 1

    Heat the olive oil in a medium pot over medium heat. Add the chopped onion and sauté until translucent, about 4-5 minutes.

  • 2

    Stir in the minced garlic and cook for an additional minute, ensuring the garlic doesn’t burn.

  • 3

    Add the entire can of tomatoes along with its juices and the vegetable broth. Bring the mixture to a simmer and let it cook for 10-12 minutes to let the flavors meld together.

  • 4

    Turn off the heat and add the Greek yogurt and cannellini beans. Gently stir to combine and create a silky texture. For an extra smooth consistency, use an immersion blender to blend part or all of the soup.

  • 5

    Season the soup with salt and pepper to taste. Stir in fresh basil leaves, reserving a few for garnish.

  • 6

    Ladle the soup into bowls and garnish with additional basil leaves if desired. Serve warm.