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 velvety, warming soup bursting with the bright flavor of tomatoes and fresh basil. The creaminess is achieved with a blend of white beans and low-fat Greek yogurt, creating a luxurious texture and a protein-packed boost, perfect for any meal of the day.

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NUTRITION

499kcal
Protein
36.2g
Fat
5.6g
Carbs
79.2g

SERVINGS

1 serving

INGREDIENTS

1 can Canned Tomatoes (400g)

1 cup White Beans (drained, 240g)

1/2 cup Low-fat Greek Yogurt (120g)

1 tsp Olive Oil (5g)

1/2 medium Onion (55g)

2 cloves Garlic (6g)

1 cup Vegetable Broth (240g)

1/4 cup chopped Fresh Basil (10g)

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PREPARATION

  • 1

    Heat olive oil in a large pot over medium heat.

  • 2

    Add the chopped half onion and minced garlic, and sauté until softened and fragrant.

  • 3

    Pour in the canned tomatoes along with their juices and add the vegetable broth.

  • 4

    Stir in the white beans and bring the mixture to a simmer. Let it cook for about 10-15 minutes to meld the flavors.

  • 5

    Remove the pot from heat and blend the soup using an immersion blender until smooth. For an extra creamy texture, transfer in batches to a blender.

  • 6

    Return the soup to low heat, then stir in the low-fat Greek yogurt and chopped fresh basil.

  • 7

    Season with salt and pepper to taste, and gently heat for an additional 2-3 minutes without boiling to preserve the creaminess.

  • 8

    Serve hot, garnished with a few extra basil leaves 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

A velvety, warming soup bursting with the bright flavor of tomatoes and fresh basil. The creaminess is achieved with a blend of white beans and low-fat Greek yogurt, creating a luxurious texture and a protein-packed boost, perfect for any meal of the day.

NUTRITION

499kcal
Protein
36.2g
Fat
5.6g
Carbs
79.2g

SERVINGS

1 serving

INGREDIENTS

1 can Canned Tomatoes (400g)

1 cup White Beans (drained, 240g)

1/2 cup Low-fat Greek Yogurt (120g)

1 tsp Olive Oil (5g)

1/2 medium Onion (55g)

2 cloves Garlic (6g)

1 cup Vegetable Broth (240g)

1/4 cup chopped Fresh Basil (10g)

PREPARATION

  • 1

    Heat olive oil in a large pot over medium heat.

  • 2

    Add the chopped half onion and minced garlic, and sauté until softened and fragrant.

  • 3

    Pour in the canned tomatoes along with their juices and add the vegetable broth.

  • 4

    Stir in the white beans and bring the mixture to a simmer. Let it cook for about 10-15 minutes to meld the flavors.

  • 5

    Remove the pot from heat and blend the soup using an immersion blender until smooth. For an extra creamy texture, transfer in batches to a blender.

  • 6

    Return the soup to low heat, then stir in the low-fat Greek yogurt and chopped fresh basil.

  • 7

    Season with salt and pepper to taste, and gently heat for an additional 2-3 minutes without boiling to preserve the creaminess.

  • 8

    Serve hot, garnished with a few extra basil leaves if desired.