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

A velvety, flavorful soup that blends the natural sweetness of tomatoes with aromatic basil and a creamy finish from nonfat Greek yogurt and hearty chickpeas. This soup is perfectly satisfying for any meal, offering warmth and comfort with every spoonful.

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NUTRITION

396kcal
Protein
33.9g
Fat
6.5g
Carbs
55.7g

SERVINGS

1 serving

INGREDIENTS

1 cup Crushed Tomatoes (240g)

0.75 cup Nonfat Greek Yogurt (170g)

0.5 cup Chickpeas (125g)

1 cup Vegetable Broth (240g)

1 medium Red Bell Pepper (119g)

1 small Onion (70g)

2 cloves Garlic (6g)

0.33 cup Fresh Basil Leaves (5g)

1 teaspoon Olive Oil (4.5g)

Salt and Pepper to taste

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PREPARATION

  • 1

    Heat olive oil in a medium pot over medium heat.

  • 2

    Add chopped onion and minced garlic, sautéing until the onion becomes translucent and soft.

  • 3

    Dice the red bell pepper and add it to the pot, cooking for an additional 3 minutes.

  • 4

    Pour in the crushed tomatoes, vegetable broth, and add the chickpeas. Stir to combine.

  • 5

    Allow the mixture to simmer for 10-12 minutes, letting the flavors meld together.

  • 6

    Add the fresh basil leaves and remove the pot from heat.

  • 7

    Use an immersion blender to blend the soup until smooth, or carefully transfer to a blender in batches.

  • 8

    Return the blended soup to low heat and gently stir in the nonfat Greek yogurt until thoroughly combined. Do not boil after adding the yogurt to prevent curdling.

  • 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

A velvety, flavorful soup that blends the natural sweetness of tomatoes with aromatic basil and a creamy finish from nonfat Greek yogurt and hearty chickpeas. This soup is perfectly satisfying for any meal, offering warmth and comfort with every spoonful.

NUTRITION

396kcal
Protein
33.9g
Fat
6.5g
Carbs
55.7g

SERVINGS

1 serving

INGREDIENTS

1 cup Crushed Tomatoes (240g)

0.75 cup Nonfat Greek Yogurt (170g)

0.5 cup Chickpeas (125g)

1 cup Vegetable Broth (240g)

1 medium Red Bell Pepper (119g)

1 small Onion (70g)

2 cloves Garlic (6g)

0.33 cup Fresh Basil Leaves (5g)

1 teaspoon Olive Oil (4.5g)

Salt and Pepper to taste

PREPARATION

  • 1

    Heat olive oil in a medium pot over medium heat.

  • 2

    Add chopped onion and minced garlic, sautéing until the onion becomes translucent and soft.

  • 3

    Dice the red bell pepper and add it to the pot, cooking for an additional 3 minutes.

  • 4

    Pour in the crushed tomatoes, vegetable broth, and add the chickpeas. Stir to combine.

  • 5

    Allow the mixture to simmer for 10-12 minutes, letting the flavors meld together.

  • 6

    Add the fresh basil leaves and remove the pot from heat.

  • 7

    Use an immersion blender to blend the soup until smooth, or carefully transfer to a blender in batches.

  • 8

    Return the blended soup to low heat and gently stir in the nonfat Greek yogurt until thoroughly combined. Do not boil after adding the yogurt to prevent curdling.

  • 9

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