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

Enjoy a vibrant, silky tomato basil soup that blends the brightness of fresh tomatoes with the creaminess of Greek yogurt and the hearty boost of red lentils. Finished with fragrant basil and a drizzle of olive oil, this comforting soup delivers a delightful balance of flavors and nutrition.

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NUTRITION

613kcal
Protein
38.3g
Fat
15.6g
Carbs
81.7g

SERVINGS

1 serving

INGREDIENTS

3 cups Fresh Tomatoes (diced)

1 cup cooked Red Lentils

3/4 cup Nonfat Greek Yogurt

1/4 cup Fresh Basil (chopped)

2 cloves Garlic, minced

1 small Onion, diced

1 tablespoon Olive Oil

2 cups Low-Sodium Vegetable Broth

Salt and Pepper to taste

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PREPARATION

  • 1

    Heat olive oil in a large pot over medium heat and add the diced onion and minced garlic. Sauté until the onion becomes translucent.

  • 2

    Add the diced fresh tomatoes to the pot and cook for about 5-7 minutes until they soften and release their juices.

  • 3

    Pour in the low-sodium vegetable broth and bring the mixture to a gentle simmer.

  • 4

    Stir in the cooked red lentils and let the soup simmer for another 10 minutes to allow flavors to blend.

  • 5

    Remove the pot from heat and let the mixture cool slightly before carefully blending it to a smooth consistency using an immersion blender or a countertop blender.

  • 6

    Return the blended soup to low heat, then stir in the nonfat Greek yogurt and chopped fresh basil. Warm the soup gently without boiling to prevent the yogurt from curdling.

  • 7

    Season with salt and pepper to taste, and serve warm. Garnish with additional 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

Enjoy a vibrant, silky tomato basil soup that blends the brightness of fresh tomatoes with the creaminess of Greek yogurt and the hearty boost of red lentils. Finished with fragrant basil and a drizzle of olive oil, this comforting soup delivers a delightful balance of flavors and nutrition.

NUTRITION

613kcal
Protein
38.3g
Fat
15.6g
Carbs
81.7g

SERVINGS

1 serving

INGREDIENTS

3 cups Fresh Tomatoes (diced)

1 cup cooked Red Lentils

3/4 cup Nonfat Greek Yogurt

1/4 cup Fresh Basil (chopped)

2 cloves Garlic, minced

1 small Onion, diced

1 tablespoon Olive Oil

2 cups Low-Sodium Vegetable Broth

Salt and Pepper to taste

PREPARATION

  • 1

    Heat olive oil in a large pot over medium heat and add the diced onion and minced garlic. Sauté until the onion becomes translucent.

  • 2

    Add the diced fresh tomatoes to the pot and cook for about 5-7 minutes until they soften and release their juices.

  • 3

    Pour in the low-sodium vegetable broth and bring the mixture to a gentle simmer.

  • 4

    Stir in the cooked red lentils and let the soup simmer for another 10 minutes to allow flavors to blend.

  • 5

    Remove the pot from heat and let the mixture cool slightly before carefully blending it to a smooth consistency using an immersion blender or a countertop blender.

  • 6

    Return the blended soup to low heat, then stir in the nonfat Greek yogurt and chopped fresh basil. Warm the soup gently without boiling to prevent the yogurt from curdling.

  • 7

    Season with salt and pepper to taste, and serve warm. Garnish with additional basil if desired.