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

Savor the vibrant flavors of fresh, ripe tomatoes, sweet red bell pepper, and aromatic basil, blended into a silky soup with a touch of tangy Greek yogurt and hearty chickpeas for an added protein boost. This comforting bowl marries the freshness of garden vegetables with a creamy texture that feels indulgent yet light.

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NUTRITION

539kcal
Protein
32.7g
Fat
9.2g
Carbs
71.3g

SERVINGS

1 serving

INGREDIENTS

200g Roma Tomatoes

1 medium Red Bell Pepper

1 small Onion

2 Garlic cloves

0.75 cup Chickpeas (canned, drained)

0.75 cup Nonfat Greek Yogurt

1 cup Low-Sodium Vegetable Broth

0.25 cup Fresh Basil

1 tsp Olive Oil

Salt and Pepper (to taste)

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PREPARATION

  • 1

    Roughly chop the Roma tomatoes, red bell pepper, onion, and garlic.

  • 2

    Heat the olive oil in a medium pot over medium heat. Add the chopped onion and garlic, cooking until softened and fragrant.

  • 3

    Add the tomatoes and red bell pepper to the pot, stirring and allowing them to warm through for about 3-4 minutes.

  • 4

    Mix in the chickpeas and pour in the low-sodium vegetable broth. Bring the mixture to a gentle simmer and cook for about 10 minutes until the vegetables are tender.

  • 5

    Remove the pot from heat and, using an immersion blender or a regular blender in batches, blend the soup until smooth but with a bit of texture left.

  • 6

    Return the soup to low heat, stir in the nonfat Greek yogurt and chopped fresh basil. Do not allow the soup to boil to prevent curdling.

  • 7

    Season with salt and pepper to taste, then 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

Savor the vibrant flavors of fresh, ripe tomatoes, sweet red bell pepper, and aromatic basil, blended into a silky soup with a touch of tangy Greek yogurt and hearty chickpeas for an added protein boost. This comforting bowl marries the freshness of garden vegetables with a creamy texture that feels indulgent yet light.

NUTRITION

539kcal
Protein
32.7g
Fat
9.2g
Carbs
71.3g

SERVINGS

1 serving

INGREDIENTS

200g Roma Tomatoes

1 medium Red Bell Pepper

1 small Onion

2 Garlic cloves

0.75 cup Chickpeas (canned, drained)

0.75 cup Nonfat Greek Yogurt

1 cup Low-Sodium Vegetable Broth

0.25 cup Fresh Basil

1 tsp Olive Oil

Salt and Pepper (to taste)

PREPARATION

  • 1

    Roughly chop the Roma tomatoes, red bell pepper, onion, and garlic.

  • 2

    Heat the olive oil in a medium pot over medium heat. Add the chopped onion and garlic, cooking until softened and fragrant.

  • 3

    Add the tomatoes and red bell pepper to the pot, stirring and allowing them to warm through for about 3-4 minutes.

  • 4

    Mix in the chickpeas and pour in the low-sodium vegetable broth. Bring the mixture to a gentle simmer and cook for about 10 minutes until the vegetables are tender.

  • 5

    Remove the pot from heat and, using an immersion blender or a regular blender in batches, blend the soup until smooth but with a bit of texture left.

  • 6

    Return the soup to low heat, stir in the nonfat Greek yogurt and chopped fresh basil. Do not allow the soup to boil to prevent curdling.

  • 7

    Season with salt and pepper to taste, then serve warm.