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

Enjoy a velvety bowl of Creamy Tomato Basil Soup, where ripe tomatoes meld with aromatic basil and a hint of roasted garlic. Enhanced with protein-rich cannellini beans and a dollop of tangy Greek yogurt, this soup strikes the perfect balance of comforting creaminess and fresh, vibrant flavors.

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NUTRITION

579kcal
Protein
32.9g
Fat
11.6g
Carbs
94.4g

SERVINGS

1 serving

INGREDIENTS

3 cups chopped Fresh Tomatoes

1 medium Red Bell Pepper, chopped

1 medium Onion, chopped

3 cloves Garlic, minced

2 cups Low-Sodium Vegetable Broth

1 cup Cannellini Beans, cooked

1/2 cup Fresh Basil, chopped

2 tsp Olive Oil

1/3 cup Plain Non-Fat Greek Yogurt

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PREPARATION

  • 1

    Heat olive oil in a large pot over medium heat. Add the chopped onion and red bell pepper and sauté until softened, about 4-5 minutes.

  • 2

    Stir in minced garlic and cook for an additional 1 minute until fragrant.

  • 3

    Add the chopped tomatoes and vegetable broth. Bring the mixture to a simmer and let it cook for 10-12 minutes to allow the flavors to meld.

  • 4

    Add the cannellini beans and chopped basil, then remove the pot from heat.

  • 5

    Using an immersion blender (or transferring in batches to a blender), blend the soup until smooth and creamy, leaving a bit of texture if desired.

  • 6

    Return the soup to low heat and stir in the Greek yogurt. Warm gently for 2-3 minutes without boiling to avoid curdling the yogurt.

  • 7

    Taste and adjust seasoning with salt and pepper as needed. Serve warm, garnished with additional basil if desired.

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

Enjoy a velvety bowl of Creamy Tomato Basil Soup, where ripe tomatoes meld with aromatic basil and a hint of roasted garlic. Enhanced with protein-rich cannellini beans and a dollop of tangy Greek yogurt, this soup strikes the perfect balance of comforting creaminess and fresh, vibrant flavors.

NUTRITION

579kcal
Protein
32.9g
Fat
11.6g
Carbs
94.4g

SERVINGS

1 serving

INGREDIENTS

3 cups chopped Fresh Tomatoes

1 medium Red Bell Pepper, chopped

1 medium Onion, chopped

3 cloves Garlic, minced

2 cups Low-Sodium Vegetable Broth

1 cup Cannellini Beans, cooked

1/2 cup Fresh Basil, chopped

2 tsp Olive Oil

1/3 cup Plain Non-Fat Greek Yogurt

PREPARATION

  • 1

    Heat olive oil in a large pot over medium heat. Add the chopped onion and red bell pepper and sauté until softened, about 4-5 minutes.

  • 2

    Stir in minced garlic and cook for an additional 1 minute until fragrant.

  • 3

    Add the chopped tomatoes and vegetable broth. Bring the mixture to a simmer and let it cook for 10-12 minutes to allow the flavors to meld.

  • 4

    Add the cannellini beans and chopped basil, then remove the pot from heat.

  • 5

    Using an immersion blender (or transferring in batches to a blender), blend the soup until smooth and creamy, leaving a bit of texture if desired.

  • 6

    Return the soup to low heat and stir in the Greek yogurt. Warm gently for 2-3 minutes without boiling to avoid curdling the yogurt.

  • 7

    Taste and adjust seasoning with salt and pepper as needed. Serve warm, garnished with additional basil if desired.