Creamy Roasted Tomato Basil Soup

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

Creamy Roasted Tomato Basil Soup

YOUR SOLIN GENERATED RECIPE

Creamy Roasted Tomato Basil Soup

Savor the rich, velvety aroma of roasted tomatoes blended with fresh basil and a hint of garlic in this comforting soup. Enhanced with creamy nonfat Greek yogurt and hearty cannellini beans, this meal delivers a delicate balance of tangy, savory flavors perfect for any time of day.

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NUTRITION

591kcal
Protein
41.7g
Fat
6.6g
Carbs
95.2g

SERVINGS

1 serving

INGREDIENTS

6 medium Roma Tomatoes (approx. 720g)

1 small Yellow Onion (70g)

3 Garlic Cloves

1 teaspoon Olive Oil

2 cups Low-Sodium Vegetable Broth

1 cup Cannellini Beans (240g)

3/4 cup Nonfat Greek Yogurt

1/4 cup Fresh Basil

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C). Halve the tomatoes and place them on a baking sheet with the unpeeled garlic cloves. Drizzle lightly with olive oil and season with a pinch of salt and pepper.

  • 2

    Roast the tomatoes and garlic in the oven for about 25-30 minutes until the edges are slightly charred, enhancing their natural sweetness.

  • 3

    Meanwhile, roughly chop the onion and set aside. In a large pot over medium heat, add a splash of olive oil and sauté the chopped onion until translucent, about 5 minutes.

  • 4

    Squeeze the roasted garlic out of its skins and add it along with the roasted tomatoes to the pot. Pour in the vegetable broth and bring the mixture to a simmer.

  • 5

    Stir in the cannellini beans and let the soup simmer for another 10 minutes to blend the flavors.

  • 6

    Remove the pot from heat and use an immersion blender to purée the soup until smooth. Alternatively, carefully blend in batches in a countertop blender.

  • 7

    Return the soup to low heat, then stir in the nonfat Greek yogurt and half of the chopped fresh basil. Adjust seasoning with salt and pepper.

  • 8

    Garnish each serving with the remaining basil and a light drizzle of olive oil if desired. Serve warm and enjoy your hearty, creamy soup.

Creamy Roasted Tomato Basil Soup

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

Creamy Roasted Tomato Basil Soup

YOUR SOLIN GENERATED RECIPE

Creamy Roasted Tomato Basil Soup

Savor the rich, velvety aroma of roasted tomatoes blended with fresh basil and a hint of garlic in this comforting soup. Enhanced with creamy nonfat Greek yogurt and hearty cannellini beans, this meal delivers a delicate balance of tangy, savory flavors perfect for any time of day.

NUTRITION

591kcal
Protein
41.7g
Fat
6.6g
Carbs
95.2g

SERVINGS

1 serving

INGREDIENTS

6 medium Roma Tomatoes (approx. 720g)

1 small Yellow Onion (70g)

3 Garlic Cloves

1 teaspoon Olive Oil

2 cups Low-Sodium Vegetable Broth

1 cup Cannellini Beans (240g)

3/4 cup Nonfat Greek Yogurt

1/4 cup Fresh Basil

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C). Halve the tomatoes and place them on a baking sheet with the unpeeled garlic cloves. Drizzle lightly with olive oil and season with a pinch of salt and pepper.

  • 2

    Roast the tomatoes and garlic in the oven for about 25-30 minutes until the edges are slightly charred, enhancing their natural sweetness.

  • 3

    Meanwhile, roughly chop the onion and set aside. In a large pot over medium heat, add a splash of olive oil and sauté the chopped onion until translucent, about 5 minutes.

  • 4

    Squeeze the roasted garlic out of its skins and add it along with the roasted tomatoes to the pot. Pour in the vegetable broth and bring the mixture to a simmer.

  • 5

    Stir in the cannellini beans and let the soup simmer for another 10 minutes to blend the flavors.

  • 6

    Remove the pot from heat and use an immersion blender to purée the soup until smooth. Alternatively, carefully blend in batches in a countertop blender.

  • 7

    Return the soup to low heat, then stir in the nonfat Greek yogurt and half of the chopped fresh basil. Adjust seasoning with salt and pepper.

  • 8

    Garnish each serving with the remaining basil and a light drizzle of olive oil if desired. Serve warm and enjoy your hearty, creamy soup.