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, velvety tomato basil soup that layers the natural sweetness of fresh tomatoes with aromatic basil and a creamy finish from Greek yogurt and cannellini beans. Ideal for a light yet satisfying meal any time of day.

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NUTRITION

549kcal
Protein
34.5g
Fat
11.1g
Carbs
85.2g

SERVINGS

1 serving

INGREDIENTS

4 medium Fresh Tomatoes (~492g)

1/2 cup Fresh Basil (loosely packed, ~10g)

1 medium Yellow Onion (~110g)

2 cloves Garlic

1/2 tablespoon Extra Virgin Olive Oil (~7g)

2 cups Vegetable Broth (~480g)

1 cup Cannellini Beans (~240g)

1/2 cup Nonfat Plain Greek Yogurt (~122g)

Salt & Pepper to taste

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PREPARATION

  • 1

    Roughly chop the fresh tomatoes and tear the basil leaves; set aside.

  • 2

    Dice the yellow onion and mince the garlic.

  • 3

    In a large pot, heat the olive oil over medium heat. Sauté the onion and garlic until they soften and become translucent.

  • 4

    Add the chopped tomatoes and vegetable broth to the pot. Bring to a simmer and let cook for about 10-12 minutes, allowing the flavors to meld.

  • 5

    Stir in the torn basil leaves and cannellini beans, allowing the beans to warm through for about 3-4 minutes.

  • 6

    Remove the pot from heat and use an immersion blender to blend the soup to your desired consistency, leaving it slightly chunky for texture.

  • 7

    Stir in the nonfat Greek yogurt for creaminess. Season with salt and pepper to taste.

  • 8

    Serve warm and enjoy this hearty, protein-packed tomato basil soup.

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, velvety tomato basil soup that layers the natural sweetness of fresh tomatoes with aromatic basil and a creamy finish from Greek yogurt and cannellini beans. Ideal for a light yet satisfying meal any time of day.

NUTRITION

549kcal
Protein
34.5g
Fat
11.1g
Carbs
85.2g

SERVINGS

1 serving

INGREDIENTS

4 medium Fresh Tomatoes (~492g)

1/2 cup Fresh Basil (loosely packed, ~10g)

1 medium Yellow Onion (~110g)

2 cloves Garlic

1/2 tablespoon Extra Virgin Olive Oil (~7g)

2 cups Vegetable Broth (~480g)

1 cup Cannellini Beans (~240g)

1/2 cup Nonfat Plain Greek Yogurt (~122g)

Salt & Pepper to taste

PREPARATION

  • 1

    Roughly chop the fresh tomatoes and tear the basil leaves; set aside.

  • 2

    Dice the yellow onion and mince the garlic.

  • 3

    In a large pot, heat the olive oil over medium heat. Sauté the onion and garlic until they soften and become translucent.

  • 4

    Add the chopped tomatoes and vegetable broth to the pot. Bring to a simmer and let cook for about 10-12 minutes, allowing the flavors to meld.

  • 5

    Stir in the torn basil leaves and cannellini beans, allowing the beans to warm through for about 3-4 minutes.

  • 6

    Remove the pot from heat and use an immersion blender to blend the soup to your desired consistency, leaving it slightly chunky for texture.

  • 7

    Stir in the nonfat Greek yogurt for creaminess. Season with salt and pepper to taste.

  • 8

    Serve warm and enjoy this hearty, protein-packed tomato basil soup.