Roasted Tomato Basil Soup

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

Roasted Tomato Basil Soup

YOUR SOLIN GENERATED RECIPE

Roasted Tomato Basil Soup

Savor the rich blend of sweet roasted tomatoes, aromatic basil, and a velvety texture enhanced by a creamy Greek yogurt swirl. This comforting and vibrant soup balances robust flavors with a smooth finish, making it a satisfying dish for any meal.

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NUTRITION

489kcal
Protein
36.5g
Fat
8.5g
Carbs
69.7g

SERVINGS

1 serving

INGREDIENTS

300g Roma Tomatoes, chopped

1 cup Cannellini Beans

3/4 cup Nonfat Greek Yogurt

1/2 medium Carrot

1/2 medium Yellow Onion

1.5 cloves Garlic

1/2 tbsp Olive Oil

1 cup Vegetable Broth

4 leaves Fresh Basil

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    On a baking sheet, toss the chopped Roma tomatoes, carrot slices, and onion pieces with olive oil, salt, and pepper. Add whole garlic cloves for roasting if preferred.

  • 3

    Roast the vegetables in the oven for 25-30 minutes until they are tender and slightly charred for extra flavor.

  • 4

    Meanwhile, in a pot, heat the vegetable broth and bring it to a simmer.

  • 5

    Once roasted, transfer the vegetables and garlic to a blender along with the canned cannellini beans. Blend until smooth, adding a few splashes of the hot broth if needed to achieve a silky consistency.

  • 6

    Return the blended mixture to the pot, stir in the fresh basil, and warm over low heat. Adjust seasoning with salt and pepper to taste.

  • 7

    Serve the soup hot, garnished with a swirl of nonfat Greek yogurt and a few extra basil leaves on top.

Roasted Tomato Basil Soup

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

Roasted Tomato Basil Soup

YOUR SOLIN GENERATED RECIPE

Roasted Tomato Basil Soup

Savor the rich blend of sweet roasted tomatoes, aromatic basil, and a velvety texture enhanced by a creamy Greek yogurt swirl. This comforting and vibrant soup balances robust flavors with a smooth finish, making it a satisfying dish for any meal.

NUTRITION

489kcal
Protein
36.5g
Fat
8.5g
Carbs
69.7g

SERVINGS

1 serving

INGREDIENTS

300g Roma Tomatoes, chopped

1 cup Cannellini Beans

3/4 cup Nonfat Greek Yogurt

1/2 medium Carrot

1/2 medium Yellow Onion

1.5 cloves Garlic

1/2 tbsp Olive Oil

1 cup Vegetable Broth

4 leaves Fresh Basil

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    On a baking sheet, toss the chopped Roma tomatoes, carrot slices, and onion pieces with olive oil, salt, and pepper. Add whole garlic cloves for roasting if preferred.

  • 3

    Roast the vegetables in the oven for 25-30 minutes until they are tender and slightly charred for extra flavor.

  • 4

    Meanwhile, in a pot, heat the vegetable broth and bring it to a simmer.

  • 5

    Once roasted, transfer the vegetables and garlic to a blender along with the canned cannellini beans. Blend until smooth, adding a few splashes of the hot broth if needed to achieve a silky consistency.

  • 6

    Return the blended mixture to the pot, stir in the fresh basil, and warm over low heat. Adjust seasoning with salt and pepper to taste.

  • 7

    Serve the soup hot, garnished with a swirl of nonfat Greek yogurt and a few extra basil leaves on top.