Silky Roasted Tomato Basil Soup

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

Silky Roasted Tomato Basil Soup

YOUR SOLIN GENERATED RECIPE

Silky Roasted Tomato Basil Soup

A comforting bowl of silky roasted tomato basil soup with a hearty boost of protein from white beans and Greek yogurt. This velvety soup harmonizes roasted tomatoes, red bell pepper, and aromatic herbs, rounded out with a drizzle of olive oil for a luxuriously smooth finish. Perfect for any meal time.

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NUTRITION

553kcal
Protein
32.7g
Fat
9.2g
Carbs
90.8g

SERVINGS

1 serving

INGREDIENTS

4 medium Tomatoes (400g total)

1 medium Red Bell Pepper (120g)

1.5 cups White Beans (240g)

100g Nonfat Greek Yogurt

2 cups Vegetable Broth (480g)

1 medium Onion (110g)

3 cloves Garlic (9g)

1 cup Fresh Basil (20g)

0.5 tbsp Olive Oil (7g)

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 400°F. Halve the tomatoes and remove seeds from the red bell pepper, then place them on a baking tray along with unpeeled onion quarters and whole garlic cloves drizzled with half a tablespoon of olive oil. Season lightly with salt and pepper.

  • 2

    Roast the vegetables in the oven for 25-30 minutes until they are tender and slightly charred, which deepens their flavor.

  • 3

    Allow the roasted vegetables to cool slightly before transferring them to a blender. Add the vegetable broth and the fresh basil leaves.

  • 4

    Blend the mixture until smooth and silky. For an extra creamy texture, stir in the nonfat Greek yogurt after blending.

  • 5

    Stir in the white beans to boost the protein content and simmer the soup on low heat for 5-7 minutes to warm through. Taste and adjust seasonings with salt and pepper if needed.

  • 6

    Serve warm, garnished with extra fresh basil if desired.

Silky Roasted Tomato Basil Soup

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

Silky Roasted Tomato Basil Soup

YOUR SOLIN GENERATED RECIPE

Silky Roasted Tomato Basil Soup

A comforting bowl of silky roasted tomato basil soup with a hearty boost of protein from white beans and Greek yogurt. This velvety soup harmonizes roasted tomatoes, red bell pepper, and aromatic herbs, rounded out with a drizzle of olive oil for a luxuriously smooth finish. Perfect for any meal time.

NUTRITION

553kcal
Protein
32.7g
Fat
9.2g
Carbs
90.8g

SERVINGS

1 serving

INGREDIENTS

4 medium Tomatoes (400g total)

1 medium Red Bell Pepper (120g)

1.5 cups White Beans (240g)

100g Nonfat Greek Yogurt

2 cups Vegetable Broth (480g)

1 medium Onion (110g)

3 cloves Garlic (9g)

1 cup Fresh Basil (20g)

0.5 tbsp Olive Oil (7g)

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 400°F. Halve the tomatoes and remove seeds from the red bell pepper, then place them on a baking tray along with unpeeled onion quarters and whole garlic cloves drizzled with half a tablespoon of olive oil. Season lightly with salt and pepper.

  • 2

    Roast the vegetables in the oven for 25-30 minutes until they are tender and slightly charred, which deepens their flavor.

  • 3

    Allow the roasted vegetables to cool slightly before transferring them to a blender. Add the vegetable broth and the fresh basil leaves.

  • 4

    Blend the mixture until smooth and silky. For an extra creamy texture, stir in the nonfat Greek yogurt after blending.

  • 5

    Stir in the white beans to boost the protein content and simmer the soup on low heat for 5-7 minutes to warm through. Taste and adjust seasonings with salt and pepper if needed.

  • 6

    Serve warm, garnished with extra fresh basil if desired.