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

Enjoy a vibrant, velvety tomato basil soup that blends fresh ripe tomatoes with aromatic basil, a hint of garlic and onion, and a luxurious creamy finish thanks to a fusion of nonfat Greek yogurt and hearty cannellini beans. This soup offers a delightful balance of tangy freshness and satisfying creaminess, perfect for any meal.

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NUTRITION

712kcal
Protein
52.9g
Fat
16.3g
Carbs
94g

SERVINGS

1 serving

INGREDIENTS

4 cups diced Fresh Tomatoes

1 cup Fresh Basil Leaves

1 medium Yellow Onion

3 Garlic Cloves

2 cups Low-Sodium Vegetable Broth

1 tbsp Extra Virgin Olive Oil

1.5 cups Nonfat Plain Greek Yogurt

2 cups Cannellini Beans

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PREPARATION

  • 1

    Heat the olive oil in a large pot over medium heat. Add the chopped yellow onion and sauté until translucent.

  • 2

    Add minced garlic and cook for an additional minute until fragrant.

  • 3

    Stir in the diced fresh tomatoes and cook for about 5-7 minutes until they begin to soften.

  • 4

    Pour in the vegetable broth and bring the mixture to a simmer. Allow it to cook for 10 minutes so the flavors meld.

  • 5

    Add the fresh basil leaves and blend the soup using an immersion blender until smooth, or carefully transfer to a blender in batches.

  • 6

    Return the soup to low heat. Stir in the cannellini beans and warm through for 3-5 minutes.

  • 7

    Temper the nonfat Greek yogurt by stirring a small amount of hot soup into it, then incorporate it into the pot for creaminess without curdling.

  • 8

    Season with salt and pepper to taste. Let the soup simmer for another couple of minutes, then serve hot.

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

Enjoy a vibrant, velvety tomato basil soup that blends fresh ripe tomatoes with aromatic basil, a hint of garlic and onion, and a luxurious creamy finish thanks to a fusion of nonfat Greek yogurt and hearty cannellini beans. This soup offers a delightful balance of tangy freshness and satisfying creaminess, perfect for any meal.

NUTRITION

712kcal
Protein
52.9g
Fat
16.3g
Carbs
94g

SERVINGS

1 serving

INGREDIENTS

4 cups diced Fresh Tomatoes

1 cup Fresh Basil Leaves

1 medium Yellow Onion

3 Garlic Cloves

2 cups Low-Sodium Vegetable Broth

1 tbsp Extra Virgin Olive Oil

1.5 cups Nonfat Plain Greek Yogurt

2 cups Cannellini Beans

PREPARATION

  • 1

    Heat the olive oil in a large pot over medium heat. Add the chopped yellow onion and sauté until translucent.

  • 2

    Add minced garlic and cook for an additional minute until fragrant.

  • 3

    Stir in the diced fresh tomatoes and cook for about 5-7 minutes until they begin to soften.

  • 4

    Pour in the vegetable broth and bring the mixture to a simmer. Allow it to cook for 10 minutes so the flavors meld.

  • 5

    Add the fresh basil leaves and blend the soup using an immersion blender until smooth, or carefully transfer to a blender in batches.

  • 6

    Return the soup to low heat. Stir in the cannellini beans and warm through for 3-5 minutes.

  • 7

    Temper the nonfat Greek yogurt by stirring a small amount of hot soup into it, then incorporate it into the pot for creaminess without curdling.

  • 8

    Season with salt and pepper to taste. Let the soup simmer for another couple of minutes, then serve hot.