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

Savor a luxuriously creamy tomato basil soup that blends the tangy sweetness of ripe tomatoes with the aromatic punch of fresh basil. Enhanced with protein-rich cannellini beans and nonfat Greek yogurt, this soup offers a velvety texture and satisfying flavor, perfect for a light dinner that nourishes both body and soul.

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NUTRITION

426kcal
Protein
36.4g
Fat
5.1g
Carbs
61.2g

SERVINGS

1 serving

INGREDIENTS

1 can (14.5 oz) Crushed Tomatoes

1/2 medium Onion, chopped

3 cloves Garlic, minced

1 teaspoon Olive Oil

1 cup Low Sodium Vegetable Broth

1/4 cup Fresh Basil, loosely packed

1 cup Nonfat Greek Yogurt

1/2 cup Cannellini Beans, rinsed and drained

Salt and Pepper, to taste

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PREPARATION

  • 1

    Heat olive oil in a large saucepan over medium heat. Sauté the chopped onion until soft and translucent, about 3-4 minutes.

  • 2

    Add the minced garlic and cook for an additional 1 minute until fragrant.

  • 3

    Pour in the crushed tomatoes and vegetable broth, stirring to combine.

  • 4

    Bring the mixture to a gentle simmer, then add the cannellini beans. Let it simmer for 10 minutes to meld the flavors.

  • 5

    Remove the saucepan from heat and stir in the fresh basil.

  • 6

    Using an immersion blender, blend the soup to a desired consistency—either completely smooth or slightly chunky for texture.

  • 7

    Allow the soup to cool slightly, then stir in the nonfat Greek yogurt until fully incorporated. Season with salt and pepper to taste.

  • 8

    Serve warm, 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

Savor a luxuriously creamy tomato basil soup that blends the tangy sweetness of ripe tomatoes with the aromatic punch of fresh basil. Enhanced with protein-rich cannellini beans and nonfat Greek yogurt, this soup offers a velvety texture and satisfying flavor, perfect for a light dinner that nourishes both body and soul.

NUTRITION

426kcal
Protein
36.4g
Fat
5.1g
Carbs
61.2g

SERVINGS

1 serving

INGREDIENTS

1 can (14.5 oz) Crushed Tomatoes

1/2 medium Onion, chopped

3 cloves Garlic, minced

1 teaspoon Olive Oil

1 cup Low Sodium Vegetable Broth

1/4 cup Fresh Basil, loosely packed

1 cup Nonfat Greek Yogurt

1/2 cup Cannellini Beans, rinsed and drained

Salt and Pepper, to taste

PREPARATION

  • 1

    Heat olive oil in a large saucepan over medium heat. Sauté the chopped onion until soft and translucent, about 3-4 minutes.

  • 2

    Add the minced garlic and cook for an additional 1 minute until fragrant.

  • 3

    Pour in the crushed tomatoes and vegetable broth, stirring to combine.

  • 4

    Bring the mixture to a gentle simmer, then add the cannellini beans. Let it simmer for 10 minutes to meld the flavors.

  • 5

    Remove the saucepan from heat and stir in the fresh basil.

  • 6

    Using an immersion blender, blend the soup to a desired consistency—either completely smooth or slightly chunky for texture.

  • 7

    Allow the soup to cool slightly, then stir in the nonfat Greek yogurt until fully incorporated. Season with salt and pepper to taste.

  • 8

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