Creamy Roasted Tomato Basil Soup

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

Creamy Roasted Tomato Basil Soup

YOUR SOLIN GENERATED RECIPE

Creamy Roasted Tomato Basil Soup

A velvety roasted tomato basil soup packed with wholesome white beans, red lentils, and tofu for an extra protein boost. Roasted red bell pepper and fresh basil elevate the flavor, while a swirl of Greek yogurt adds creaminess. A comforting, nourishing bowl that’s perfect for any meal of the day.

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NUTRITION

543kcal
Protein
43.3g
Fat
10.7g
Carbs
77.6g

SERVINGS

1 serving

INGREDIENTS

2 cups Roasted Tomatoes (400g)

1 medium Roasted Red Bell Pepper (119g)

1/2 cup White Beans (125g)

1/2 cup cooked Red Lentils (100g)

1/4 block Extra Firm Tofu (85g)

1/4 cup Fresh Basil leaves (5g)

1/4 cup Light Greek Yogurt (60g)

2 cups Vegetable Broth (480ml)

1 tsp Olive Oil (5g)

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PREPARATION

  • 1

    Preheat the oven to 400°F. Arrange halved tomatoes and a whole red bell pepper (with a light drizzle of olive oil) on a baking sheet and roast for 20-25 minutes until the vegetables are tender and slightly charred.

  • 2

    While the vegetables roast, rinse and drain the white beans, and cook the red lentils according to package instructions if not pre-cooked.

  • 3

    Once roasted, peel the red bell pepper (remove skin and seeds) and roughly chop along with the tomatoes.

  • 4

    In a large pot, combine the roasted tomatoes, chopped bell pepper, white beans, red lentils, and vegetable broth. Bring to a simmer over medium heat.

  • 5

    Add the extra firm tofu (cut into small cubes) and a handful of fresh basil leaves. Let simmer for 5-7 minutes to allow the flavors to meld.

  • 6

    Using an immersion blender, blend the soup until smooth with a few chunks remaining for texture. If you prefer it creamier, blend completely.

  • 7

    Taste and adjust the seasoning if needed. Serve hot with a swirl of light Greek yogurt on top for a creamy finish and garnish with extra basil.

Creamy Roasted Tomato Basil Soup

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

Creamy Roasted Tomato Basil Soup

YOUR SOLIN GENERATED RECIPE

Creamy Roasted Tomato Basil Soup

A velvety roasted tomato basil soup packed with wholesome white beans, red lentils, and tofu for an extra protein boost. Roasted red bell pepper and fresh basil elevate the flavor, while a swirl of Greek yogurt adds creaminess. A comforting, nourishing bowl that’s perfect for any meal of the day.

NUTRITION

543kcal
Protein
43.3g
Fat
10.7g
Carbs
77.6g

SERVINGS

1 serving

INGREDIENTS

2 cups Roasted Tomatoes (400g)

1 medium Roasted Red Bell Pepper (119g)

1/2 cup White Beans (125g)

1/2 cup cooked Red Lentils (100g)

1/4 block Extra Firm Tofu (85g)

1/4 cup Fresh Basil leaves (5g)

1/4 cup Light Greek Yogurt (60g)

2 cups Vegetable Broth (480ml)

1 tsp Olive Oil (5g)

PREPARATION

  • 1

    Preheat the oven to 400°F. Arrange halved tomatoes and a whole red bell pepper (with a light drizzle of olive oil) on a baking sheet and roast for 20-25 minutes until the vegetables are tender and slightly charred.

  • 2

    While the vegetables roast, rinse and drain the white beans, and cook the red lentils according to package instructions if not pre-cooked.

  • 3

    Once roasted, peel the red bell pepper (remove skin and seeds) and roughly chop along with the tomatoes.

  • 4

    In a large pot, combine the roasted tomatoes, chopped bell pepper, white beans, red lentils, and vegetable broth. Bring to a simmer over medium heat.

  • 5

    Add the extra firm tofu (cut into small cubes) and a handful of fresh basil leaves. Let simmer for 5-7 minutes to allow the flavors to meld.

  • 6

    Using an immersion blender, blend the soup until smooth with a few chunks remaining for texture. If you prefer it creamier, blend completely.

  • 7

    Taste and adjust the seasoning if needed. Serve hot with a swirl of light Greek yogurt on top for a creamy finish and garnish with extra basil.