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

A vibrant, creamy tomato basil soup that is both comforting and nutritious. Fresh tomatoes, a hint of garlic and onion, and aromatic basil combine with protein-packed white beans and a dollop of tangy nonfat Greek yogurt for a deliciously balanced bowl of soup.

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NUTRITION

510kcal
Protein
35.5g
Fat
7.5g
Carbs
81.2g

SERVINGS

1 serving

INGREDIENTS

400g Fresh Tomatoes, diced

1 cup Cooked White Beans

1/2 cup Nonfat Greek Yogurt

1 medium Carrot, diced

1 small Yellow Onion, chopped

2 cloves Garlic, minced

1 tsp Olive Oil

2 cups Low-Sodium Chicken Broth

1/4 cup Fresh Basil, chopped

Salt and Black Pepper to taste

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PREPARATION

  • 1

    In a large pot, heat the olive oil over medium heat. Sauté the chopped onion and carrot until softened, about 5 minutes.

  • 2

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

  • 3

    Stir in the diced tomatoes and cook for about 3-4 minutes to release their juices.

  • 4

    Pour in the chicken broth and add the cooked white beans. Bring the mixture to a simmer and let it cook for 10 minutes so the flavors meld.

  • 5

    Remove the pot from heat and use an immersion blender to partially blend the soup, leaving some texture. Alternatively, blend half of the soup and then mix it back in.

  • 6

    Stir in the nonfat Greek yogurt and chopped basil until well combined. Season with salt and pepper to taste.

  • 7

    Reheat gently if needed, being careful not to boil after adding the yogurt, and serve warm.

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

A vibrant, creamy tomato basil soup that is both comforting and nutritious. Fresh tomatoes, a hint of garlic and onion, and aromatic basil combine with protein-packed white beans and a dollop of tangy nonfat Greek yogurt for a deliciously balanced bowl of soup.

NUTRITION

510kcal
Protein
35.5g
Fat
7.5g
Carbs
81.2g

SERVINGS

1 serving

INGREDIENTS

400g Fresh Tomatoes, diced

1 cup Cooked White Beans

1/2 cup Nonfat Greek Yogurt

1 medium Carrot, diced

1 small Yellow Onion, chopped

2 cloves Garlic, minced

1 tsp Olive Oil

2 cups Low-Sodium Chicken Broth

1/4 cup Fresh Basil, chopped

Salt and Black Pepper to taste

PREPARATION

  • 1

    In a large pot, heat the olive oil over medium heat. Sauté the chopped onion and carrot until softened, about 5 minutes.

  • 2

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

  • 3

    Stir in the diced tomatoes and cook for about 3-4 minutes to release their juices.

  • 4

    Pour in the chicken broth and add the cooked white beans. Bring the mixture to a simmer and let it cook for 10 minutes so the flavors meld.

  • 5

    Remove the pot from heat and use an immersion blender to partially blend the soup, leaving some texture. Alternatively, blend half of the soup and then mix it back in.

  • 6

    Stir in the nonfat Greek yogurt and chopped basil until well combined. Season with salt and pepper to taste.

  • 7

    Reheat gently if needed, being careful not to boil after adding the yogurt, and serve warm.