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 and refreshing tomato basil soup with a creamy twist, blending the natural sweetness of fresh tomatoes with the aromatic punch of basil. This light yet satisfying dish is enriched with protein-packed tofu, creamy Greek yogurt, and velvety cannellini beans, making it a comforting option for breakfast, lunch, or dinner.

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NUTRITION

362kcal
Protein
30.4g
Fat
12g
Carbs
36.7g

SERVINGS

1 serving

INGREDIENTS

4 medium Fresh Roma Tomatoes (~123g each)

1 cup Fresh Basil Leaves (~21g)

5 ounces Extra-firm Tofu (~142g)

0.5 cup Cannellini Beans (~90g)

0.5 cup Nonfat Greek Yogurt (~122g)

1 cup Vegetable Broth (~240g)

1 tsp Extra Virgin Olive Oil

Salt and Pepper to taste

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PREPARATION

  • 1

    Chop the fresh Roma tomatoes into chunks and roughly tear the basil leaves.

  • 2

    Drain and cube the extra-firm tofu.

  • 3

    In a medium pot, heat the olive oil over medium heat and lightly sauté the tofu cubes for 2-3 minutes until they begin to lightly brown.

  • 4

    Add the chopped tomatoes and vegetable broth to the pot and bring to a gentle simmer.

  • 5

    Stir in the cannellini beans and torn basil leaves, then season with salt and pepper to taste. Allow the mixture to simmer for 8-10 minutes until the tomatoes soften.

  • 6

    Remove the pot from heat and use an immersion blender to blend the soup to your desired consistency, leaving some texture if you prefer.

  • 7

    Stir in the nonfat Greek yogurt to create a creamy finish and adjust seasoning if needed.

  • 8

    Serve warm and garnish with additional fresh basil if desired.

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 and refreshing tomato basil soup with a creamy twist, blending the natural sweetness of fresh tomatoes with the aromatic punch of basil. This light yet satisfying dish is enriched with protein-packed tofu, creamy Greek yogurt, and velvety cannellini beans, making it a comforting option for breakfast, lunch, or dinner.

NUTRITION

362kcal
Protein
30.4g
Fat
12g
Carbs
36.7g

SERVINGS

1 serving

INGREDIENTS

4 medium Fresh Roma Tomatoes (~123g each)

1 cup Fresh Basil Leaves (~21g)

5 ounces Extra-firm Tofu (~142g)

0.5 cup Cannellini Beans (~90g)

0.5 cup Nonfat Greek Yogurt (~122g)

1 cup Vegetable Broth (~240g)

1 tsp Extra Virgin Olive Oil

Salt and Pepper to taste

PREPARATION

  • 1

    Chop the fresh Roma tomatoes into chunks and roughly tear the basil leaves.

  • 2

    Drain and cube the extra-firm tofu.

  • 3

    In a medium pot, heat the olive oil over medium heat and lightly sauté the tofu cubes for 2-3 minutes until they begin to lightly brown.

  • 4

    Add the chopped tomatoes and vegetable broth to the pot and bring to a gentle simmer.

  • 5

    Stir in the cannellini beans and torn basil leaves, then season with salt and pepper to taste. Allow the mixture to simmer for 8-10 minutes until the tomatoes soften.

  • 6

    Remove the pot from heat and use an immersion blender to blend the soup to your desired consistency, leaving some texture if you prefer.

  • 7

    Stir in the nonfat Greek yogurt to create a creamy finish and adjust seasoning if needed.

  • 8

    Serve warm and garnish with additional fresh basil if desired.