Fresh Tomato Basil Soup

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

Fresh Tomato Basil Soup

YOUR SOLIN GENERATED RECIPE

Fresh Tomato Basil Soup

A vibrant, fresh tomato basil soup with a creamy twist from nonfat Greek yogurt and hearty cannellini beans. This light yet satisfying soup offers a burst of summer flavors with fresh basil and a hint of garlic, perfectly balanced with a drizzle of olive oil.

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NUTRITION

451kcal
Protein
33.1g
Fat
6.1g
Carbs
72.9g

SERVINGS

1 serving

INGREDIENTS

4 cups Fresh Tomatoes, chopped (600g)

1 cup Cannellini Beans, drained (240g)

1/2 cup Nonfat Greek Yogurt (120g)

1 tsp Extra Virgin Olive Oil (5g)

1/2 medium Yellow Onion, diced (50g)

2 cloves Garlic, minced (6g)

1/4 cup Fresh Basil, chopped (8g)

1 cup Low Sodium Vegetable Broth (240g)

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Heat the olive oil in a medium pot over medium heat.

  • 2

    Sauté the diced onion and minced garlic until they become soft and fragrant.

  • 3

    Add the chopped fresh tomatoes and vegetable broth to the pot, stirring to combine.

  • 4

    Bring the mixture to a simmer and cook for 10-15 minutes, allowing the flavors to meld.

  • 5

    Stir in the cannellini beans and continue to simmer for an additional 5 minutes.

  • 6

    Use an immersion blender to blend the soup until smooth but still retaining some texture. Alternatively, blend in batches in a countertop blender and return to the pot.

  • 7

    Season the soup with salt and black pepper to taste.

  • 8

    Remove the soup from heat and gently stir in the nonfat Greek yogurt for creaminess.

  • 9

    Finish by stirring in the chopped fresh basil, then serve warm.

Fresh Tomato Basil Soup

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

Fresh Tomato Basil Soup

YOUR SOLIN GENERATED RECIPE

Fresh Tomato Basil Soup

A vibrant, fresh tomato basil soup with a creamy twist from nonfat Greek yogurt and hearty cannellini beans. This light yet satisfying soup offers a burst of summer flavors with fresh basil and a hint of garlic, perfectly balanced with a drizzle of olive oil.

NUTRITION

451kcal
Protein
33.1g
Fat
6.1g
Carbs
72.9g

SERVINGS

1 serving

INGREDIENTS

4 cups Fresh Tomatoes, chopped (600g)

1 cup Cannellini Beans, drained (240g)

1/2 cup Nonfat Greek Yogurt (120g)

1 tsp Extra Virgin Olive Oil (5g)

1/2 medium Yellow Onion, diced (50g)

2 cloves Garlic, minced (6g)

1/4 cup Fresh Basil, chopped (8g)

1 cup Low Sodium Vegetable Broth (240g)

Salt and Black Pepper to taste

PREPARATION

  • 1

    Heat the olive oil in a medium pot over medium heat.

  • 2

    Sauté the diced onion and minced garlic until they become soft and fragrant.

  • 3

    Add the chopped fresh tomatoes and vegetable broth to the pot, stirring to combine.

  • 4

    Bring the mixture to a simmer and cook for 10-15 minutes, allowing the flavors to meld.

  • 5

    Stir in the cannellini beans and continue to simmer for an additional 5 minutes.

  • 6

    Use an immersion blender to blend the soup until smooth but still retaining some texture. Alternatively, blend in batches in a countertop blender and return to the pot.

  • 7

    Season the soup with salt and black pepper to taste.

  • 8

    Remove the soup from heat and gently stir in the nonfat Greek yogurt for creaminess.

  • 9

    Finish by stirring in the chopped fresh basil, then serve warm.