Healthy Creamy Tomato Basil Soup

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

Healthy Creamy Tomato Basil Soup

YOUR SOLIN GENERATED RECIPE

Healthy Creamy Tomato Basil Soup

Enjoy a velvety, vibrant tomato basil soup that's both comforting and nutritious. This soup blends the tang of ripe tomatoes with the creaminess of low-fat Greek yogurt and the hearty boost of cannellini beans, all elevated by aromatic basil and a hint of olive oil. Perfect for a light yet satisfying meal.

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NUTRITION

461kcal
Protein
35.6g
Fat
8g
Carbs
62.7g

SERVINGS

1 serving

INGREDIENTS

1 cup Diced Tomatoes (240g)

1 cup Cannellini Beans (240g, drained)

3/4 cup Low-Fat Greek Yogurt (170g)

1 cup Vegetable Broth (240ml)

1/4 cup chopped Onion (40g)

1 Garlic clove

1.5 tsp Olive Oil

1/4 cup Fresh Basil Leaves

Salt and Pepper to taste

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PREPARATION

  • 1

    Heat the olive oil in a pot over medium heat. Add the chopped onion and minced garlic, sauté until soft and fragrant, about 2-3 minutes.

  • 2

    Add the diced tomatoes and cook for another 3-4 minutes to meld the flavors.

  • 3

    Pour in the vegetable broth and bring the mixture to a gentle simmer.

  • 4

    Stir in the cannellini beans and let the soup simmer for an additional 5 minutes.

  • 5

    Remove the pot from heat and blend the soup using an immersion blender until smooth but still slightly textured.

  • 6

    Return the blended soup to low heat and whisk in the Greek yogurt until fully combined, creating a creamy consistency.

  • 7

    Season with salt and pepper to taste, then stir in the fresh basil leaves.

  • 8

    Serve warm and enjoy this healthy, comforting tomato basil soup.

Healthy Creamy Tomato Basil Soup

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

Healthy Creamy Tomato Basil Soup

YOUR SOLIN GENERATED RECIPE

Healthy Creamy Tomato Basil Soup

Enjoy a velvety, vibrant tomato basil soup that's both comforting and nutritious. This soup blends the tang of ripe tomatoes with the creaminess of low-fat Greek yogurt and the hearty boost of cannellini beans, all elevated by aromatic basil and a hint of olive oil. Perfect for a light yet satisfying meal.

NUTRITION

461kcal
Protein
35.6g
Fat
8g
Carbs
62.7g

SERVINGS

1 serving

INGREDIENTS

1 cup Diced Tomatoes (240g)

1 cup Cannellini Beans (240g, drained)

3/4 cup Low-Fat Greek Yogurt (170g)

1 cup Vegetable Broth (240ml)

1/4 cup chopped Onion (40g)

1 Garlic clove

1.5 tsp Olive Oil

1/4 cup Fresh Basil Leaves

Salt and Pepper to taste

PREPARATION

  • 1

    Heat the olive oil in a pot over medium heat. Add the chopped onion and minced garlic, sauté until soft and fragrant, about 2-3 minutes.

  • 2

    Add the diced tomatoes and cook for another 3-4 minutes to meld the flavors.

  • 3

    Pour in the vegetable broth and bring the mixture to a gentle simmer.

  • 4

    Stir in the cannellini beans and let the soup simmer for an additional 5 minutes.

  • 5

    Remove the pot from heat and blend the soup using an immersion blender until smooth but still slightly textured.

  • 6

    Return the blended soup to low heat and whisk in the Greek yogurt until fully combined, creating a creamy consistency.

  • 7

    Season with salt and pepper to taste, then stir in the fresh basil leaves.

  • 8

    Serve warm and enjoy this healthy, comforting tomato basil soup.