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

Savor a velvety blend of ripe tomatoes, aromatic basil, and a hint of roasted garlic, balanced with the creaminess of nonfat Greek yogurt. This vibrant soup offers a delightful medley of fresh flavors that's both satisfying and nourishing.

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NUTRITION

463kcal
Protein
31.7g
Fat
15.1g
Carbs
57.2g

SERVINGS

1 serving

INGREDIENTS

4 cups Fresh Tomatoes (600g)

1 medium Red Bell Pepper (150g)

1 medium Onion (110g)

3 Garlic Cloves (9g)

1/2 cup Fresh Basil Leaves (15g)

2 cups Low-Sodium Vegetable Broth (480g)

1 cup Nonfat Greek Yogurt (245g)

1 tablespoon Olive Oil (14g)

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PREPARATION

  • 1

    Heat the olive oil in a large pot over medium heat. Add the chopped onion and red bell pepper, sautéing until they soften and become translucent, about 5 minutes.

  • 2

    Add the minced garlic and continue to sauté for another 1-2 minutes until fragrant.

  • 3

    Stir in the chopped fresh tomatoes and basil leaves, cooking for an additional 3 minutes to help release their flavors.

  • 4

    Pour in the low-sodium vegetable broth and bring the mixture to a simmer. Allow it to cook for about 15 minutes so the flavors meld together.

  • 5

    Using an immersion blender (or transferring in batches to a countertop blender), blend the soup until smooth and creamy.

  • 6

    Reduce the heat to low and gently stir in the nonfat Greek yogurt. Heat the soup through, ensuring it does not boil to prevent curdling, for about 3-5 minutes.

  • 7

    Season with salt and pepper to taste and 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

Savor a velvety blend of ripe tomatoes, aromatic basil, and a hint of roasted garlic, balanced with the creaminess of nonfat Greek yogurt. This vibrant soup offers a delightful medley of fresh flavors that's both satisfying and nourishing.

NUTRITION

463kcal
Protein
31.7g
Fat
15.1g
Carbs
57.2g

SERVINGS

1 serving

INGREDIENTS

4 cups Fresh Tomatoes (600g)

1 medium Red Bell Pepper (150g)

1 medium Onion (110g)

3 Garlic Cloves (9g)

1/2 cup Fresh Basil Leaves (15g)

2 cups Low-Sodium Vegetable Broth (480g)

1 cup Nonfat Greek Yogurt (245g)

1 tablespoon Olive Oil (14g)

PREPARATION

  • 1

    Heat the olive oil in a large pot over medium heat. Add the chopped onion and red bell pepper, sautéing until they soften and become translucent, about 5 minutes.

  • 2

    Add the minced garlic and continue to sauté for another 1-2 minutes until fragrant.

  • 3

    Stir in the chopped fresh tomatoes and basil leaves, cooking for an additional 3 minutes to help release their flavors.

  • 4

    Pour in the low-sodium vegetable broth and bring the mixture to a simmer. Allow it to cook for about 15 minutes so the flavors meld together.

  • 5

    Using an immersion blender (or transferring in batches to a countertop blender), blend the soup until smooth and creamy.

  • 6

    Reduce the heat to low and gently stir in the nonfat Greek yogurt. Heat the soup through, ensuring it does not boil to prevent curdling, for about 3-5 minutes.

  • 7

    Season with salt and pepper to taste and serve warm.