Creamy Tomato Basil Soup

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

Creamy Tomato Basil Soup

YOUR SOLIN GENERATED RECIPE

Creamy Tomato Basil Soup

Savor a velvety blend of ripe tomatoes, white cannellini beans, and fresh basil, enriched with Greek yogurt and a touch of avocado for a creamy finish. This soup warms the soul with delicate aromatics of garlic and onion, balanced by a drizzle of olive oil, creating a comforting bowl that’s both satisfying and nutritious.

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NUTRITION

722kcal
Protein
49.8g
Fat
19.2g
Carbs
93g

SERVINGS

1 serving

INGREDIENTS

1 can Diced Tomatoes (400g)

1 cup White Cannellini Beans (240g)

1 cup Nonfat Plain Greek Yogurt (245g)

1 cup Vegetable Broth (240g)

1 small Onion (70g)

2 cloves Garlic (6g)

1 cup Fresh Basil Leaves (21g)

2 tsp Extra Virgin Olive Oil (9.2g)

1/4 portion Avocado (50g)

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PREPARATION

  • 1

    Heat a medium saucepan over medium heat and add the olive oil.

  • 2

    Sauté the chopped onion and minced garlic until they soften and become translucent, about 3-4 minutes.

  • 3

    Add the canned diced tomatoes (with their juices) and the vegetable broth to the saucepan.

  • 4

    Stir in the white cannellini beans and bring the mixture to a simmer. Allow it to gently simmer for about 10 minutes to meld the flavors.

  • 5

    Remove the soup from heat and stir in the fresh basil leaves.

  • 6

    Using an immersion blender, blend the soup to a smooth consistency, leaving a few chunks if desired.

  • 7

    Return the blended soup to low heat and stir in the Greek yogurt gradually, ensuring the soup remains warm without boiling to preserve its creaminess.

  • 8

    For an extra creamy texture and a subtle richness, blend in the avocado until smooth.

  • 9

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

Creamy Tomato Basil Soup

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

Creamy Tomato Basil Soup

YOUR SOLIN GENERATED RECIPE

Creamy Tomato Basil Soup

Savor a velvety blend of ripe tomatoes, white cannellini beans, and fresh basil, enriched with Greek yogurt and a touch of avocado for a creamy finish. This soup warms the soul with delicate aromatics of garlic and onion, balanced by a drizzle of olive oil, creating a comforting bowl that’s both satisfying and nutritious.

NUTRITION

722kcal
Protein
49.8g
Fat
19.2g
Carbs
93g

SERVINGS

1 serving

INGREDIENTS

1 can Diced Tomatoes (400g)

1 cup White Cannellini Beans (240g)

1 cup Nonfat Plain Greek Yogurt (245g)

1 cup Vegetable Broth (240g)

1 small Onion (70g)

2 cloves Garlic (6g)

1 cup Fresh Basil Leaves (21g)

2 tsp Extra Virgin Olive Oil (9.2g)

1/4 portion Avocado (50g)

PREPARATION

  • 1

    Heat a medium saucepan over medium heat and add the olive oil.

  • 2

    Sauté the chopped onion and minced garlic until they soften and become translucent, about 3-4 minutes.

  • 3

    Add the canned diced tomatoes (with their juices) and the vegetable broth to the saucepan.

  • 4

    Stir in the white cannellini beans and bring the mixture to a simmer. Allow it to gently simmer for about 10 minutes to meld the flavors.

  • 5

    Remove the soup from heat and stir in the fresh basil leaves.

  • 6

    Using an immersion blender, blend the soup to a smooth consistency, leaving a few chunks if desired.

  • 7

    Return the blended soup to low heat and stir in the Greek yogurt gradually, ensuring the soup remains warm without boiling to preserve its creaminess.

  • 8

    For an extra creamy texture and a subtle richness, blend in the avocado until smooth.

  • 9

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