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

This soup is a vibrant, velvety blend of ripe tomatoes, creamy nonfat Greek yogurt, and hearty white beans with a fragrant touch of fresh basil. It’s a refreshing yet comforting dish, perfect as a light dinner or a fulfilling lunch that excites the senses with its rich flavor and smooth texture.

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NUTRITION

425kcal
Protein
39.8g
Fat
5.7g
Carbs
56.2g

SERVINGS

1 serving

INGREDIENTS

4 medium Fresh Tomatoes (~280g)

1/2 cup Cannellini Beans (~130g)

1.25 cups Nonfat Greek Yogurt (~300g)

1 teaspoon Olive Oil (~4.5g)

2 cloves Garlic (~6g)

1 small Onion (~70g)

1 cup Low-Sodium Vegetable Broth (~240g)

1/2 cup Fresh Basil (~10g)

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PREPARATION

  • 1

    Roughly chop the tomatoes, onion, garlic, and tear the basil leaves.

  • 2

    In a medium saucepan, heat the olive oil over medium heat. Sauté the chopped onion and garlic until softened and fragrant, about 3-4 minutes.

  • 3

    Add the chopped tomatoes and pour in the low-sodium vegetable broth. Bring to a gentle simmer.

  • 4

    Stir in the cannellini beans and basil, then reduce heat and let the mixture simmer for about 15 minutes until the flavors meld together.

  • 5

    Remove the saucepan from heat and allow the mixture to cool slightly. Transfer the soup to a blender and blend until smooth.

  • 6

    Return the blended soup to the pot over low heat, then stir in the nonfat Greek yogurt until fully incorporated. Warm the soup gently without boiling to preserve the yogurt’s creaminess.

  • 7

    Taste and adjust seasoning with salt and pepper as needed. Serve warm and enjoy the delightful blend of fresh, comforting flavors.

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

This soup is a vibrant, velvety blend of ripe tomatoes, creamy nonfat Greek yogurt, and hearty white beans with a fragrant touch of fresh basil. It’s a refreshing yet comforting dish, perfect as a light dinner or a fulfilling lunch that excites the senses with its rich flavor and smooth texture.

NUTRITION

425kcal
Protein
39.8g
Fat
5.7g
Carbs
56.2g

SERVINGS

1 serving

INGREDIENTS

4 medium Fresh Tomatoes (~280g)

1/2 cup Cannellini Beans (~130g)

1.25 cups Nonfat Greek Yogurt (~300g)

1 teaspoon Olive Oil (~4.5g)

2 cloves Garlic (~6g)

1 small Onion (~70g)

1 cup Low-Sodium Vegetable Broth (~240g)

1/2 cup Fresh Basil (~10g)

PREPARATION

  • 1

    Roughly chop the tomatoes, onion, garlic, and tear the basil leaves.

  • 2

    In a medium saucepan, heat the olive oil over medium heat. Sauté the chopped onion and garlic until softened and fragrant, about 3-4 minutes.

  • 3

    Add the chopped tomatoes and pour in the low-sodium vegetable broth. Bring to a gentle simmer.

  • 4

    Stir in the cannellini beans and basil, then reduce heat and let the mixture simmer for about 15 minutes until the flavors meld together.

  • 5

    Remove the saucepan from heat and allow the mixture to cool slightly. Transfer the soup to a blender and blend until smooth.

  • 6

    Return the blended soup to the pot over low heat, then stir in the nonfat Greek yogurt until fully incorporated. Warm the soup gently without boiling to preserve the yogurt’s creaminess.

  • 7

    Taste and adjust seasoning with salt and pepper as needed. Serve warm and enjoy the delightful blend of fresh, comforting flavors.