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

Savor this vibrant, velvety tomato basil soup that blends the freshness of ripe tomatoes with aromatic basil and the creaminess of nonfat Greek yogurt. Enhanced by cannellini beans for a nutritious protein boost and a gentle touch of olive oil, this soup offers a harmonious balance of flavors and textures perfect for a wholesome meal.

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NUTRITION

534kcal
Protein
37.5g
Fat
16.1g
Carbs
65.2g

SERVINGS

1 serving

INGREDIENTS

1 tbsp Olive Oil

3 cups diced Fresh Tomatoes

1 medium Yellow Onion

2 cloves Garlic

2 cups Low-Sodium Vegetable Broth

1/2 cup chopped Fresh Basil

1/2 cup Cannellini Beans

1 cup Nonfat Greek Yogurt

Salt and Pepper to taste

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PREPARATION

  • 1

    Heat the olive oil in a large pot over medium heat.

  • 2

    Add the diced onion and minced garlic, and sauté until the onion becomes translucent.

  • 3

    Stir in the diced tomatoes and cook for about 5 minutes until they soften slightly.

  • 4

    Pour in the vegetable broth and add the chopped basil and cannellini beans. Bring the mixture to a simmer and let it cook for 10 minutes to blend the flavors.

  • 5

    Remove the pot from heat and use an immersion blender to blend the soup until smooth; alternatively, carefully transfer portions to a blender, then return to the pot.

  • 6

    Stir in the nonfat Greek yogurt until fully incorporated, warming the soup gently over low heat without boiling to preserve the yogurt's texture.

  • 7

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

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

Savor this vibrant, velvety tomato basil soup that blends the freshness of ripe tomatoes with aromatic basil and the creaminess of nonfat Greek yogurt. Enhanced by cannellini beans for a nutritious protein boost and a gentle touch of olive oil, this soup offers a harmonious balance of flavors and textures perfect for a wholesome meal.

NUTRITION

534kcal
Protein
37.5g
Fat
16.1g
Carbs
65.2g

SERVINGS

1 serving

INGREDIENTS

1 tbsp Olive Oil

3 cups diced Fresh Tomatoes

1 medium Yellow Onion

2 cloves Garlic

2 cups Low-Sodium Vegetable Broth

1/2 cup chopped Fresh Basil

1/2 cup Cannellini Beans

1 cup Nonfat Greek Yogurt

Salt and Pepper to taste

PREPARATION

  • 1

    Heat the olive oil in a large pot over medium heat.

  • 2

    Add the diced onion and minced garlic, and sauté until the onion becomes translucent.

  • 3

    Stir in the diced tomatoes and cook for about 5 minutes until they soften slightly.

  • 4

    Pour in the vegetable broth and add the chopped basil and cannellini beans. Bring the mixture to a simmer and let it cook for 10 minutes to blend the flavors.

  • 5

    Remove the pot from heat and use an immersion blender to blend the soup until smooth; alternatively, carefully transfer portions to a blender, then return to the pot.

  • 6

    Stir in the nonfat Greek yogurt until fully incorporated, warming the soup gently over low heat without boiling to preserve the yogurt's texture.

  • 7

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