Creamy Fresh Tomato Basil Soup

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

Creamy Fresh Tomato Basil Soup

YOUR SOLIN GENERATED RECIPE

Creamy Fresh Tomato Basil Soup

A vibrant bowl of creamy tomato basil soup that balances the acidity of fresh tomatoes with the richness of Greek yogurt and buttery olive oil. Enhanced with hearty cannellini beans for a protein boost, this dish is a nourishing delight perfect for any meal of the day.

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NUTRITION

582kcal
Protein
34.4g
Fat
15.3g
Carbs
81.7g

SERVINGS

1 serving

INGREDIENTS

4 medium Fresh Tomatoes (~500g)

1 cup packed Fresh Basil (~20g)

1 medium Yellow Onion (~150g)

3 cloves Garlic (~9g)

1 cup Cannellini Beans (~250g)

1/2 cup Nonfat Greek Yogurt (~120g)

1 tbsp Olive Oil (~14g)

2 cups Vegetable Broth

Salt & Pepper to taste

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PREPARATION

  • 1

    Roughly chop the fresh tomatoes, yellow onion, and basil. Mince the garlic.

  • 2

    Heat olive oil in a large pot over medium heat. Sauté the chopped onion and garlic until softened and fragrant, about 3-4 minutes.

  • 3

    Add the chopped tomatoes to the pot and let them cook down for about 5-7 minutes until they start breaking apart.

  • 4

    Pour in the vegetable broth and add the cannellini beans. Bring the mixture to a simmer and cook for an additional 10 minutes to allow flavors to meld.

  • 5

    Remove the pot from heat and stir in the fresh basil.

  • 6

    Using an immersion blender, blend the soup until desired smoothness is achieved, leaving some texture if preferred.

  • 7

    Stir in the nonfat Greek yogurt to create a creamy consistency. Warm the soup over low heat if needed, but do not let it boil after adding yogurt to prevent curdling.

  • 8

    Season with salt and pepper to taste, then serve warm.

Creamy Fresh Tomato Basil Soup

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

Creamy Fresh Tomato Basil Soup

YOUR SOLIN GENERATED RECIPE

Creamy Fresh Tomato Basil Soup

A vibrant bowl of creamy tomato basil soup that balances the acidity of fresh tomatoes with the richness of Greek yogurt and buttery olive oil. Enhanced with hearty cannellini beans for a protein boost, this dish is a nourishing delight perfect for any meal of the day.

NUTRITION

582kcal
Protein
34.4g
Fat
15.3g
Carbs
81.7g

SERVINGS

1 serving

INGREDIENTS

4 medium Fresh Tomatoes (~500g)

1 cup packed Fresh Basil (~20g)

1 medium Yellow Onion (~150g)

3 cloves Garlic (~9g)

1 cup Cannellini Beans (~250g)

1/2 cup Nonfat Greek Yogurt (~120g)

1 tbsp Olive Oil (~14g)

2 cups Vegetable Broth

Salt & Pepper to taste

PREPARATION

  • 1

    Roughly chop the fresh tomatoes, yellow onion, and basil. Mince the garlic.

  • 2

    Heat olive oil in a large pot over medium heat. Sauté the chopped onion and garlic until softened and fragrant, about 3-4 minutes.

  • 3

    Add the chopped tomatoes to the pot and let them cook down for about 5-7 minutes until they start breaking apart.

  • 4

    Pour in the vegetable broth and add the cannellini beans. Bring the mixture to a simmer and cook for an additional 10 minutes to allow flavors to meld.

  • 5

    Remove the pot from heat and stir in the fresh basil.

  • 6

    Using an immersion blender, blend the soup until desired smoothness is achieved, leaving some texture if preferred.

  • 7

    Stir in the nonfat Greek yogurt to create a creamy consistency. Warm the soup over low heat if needed, but do not let it boil after adding yogurt to prevent curdling.

  • 8

    Season with salt and pepper to taste, then serve warm.