Creamy Vegan Tomato Basil Soup

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

Creamy Vegan Tomato Basil Soup

YOUR SOLIN GENERATED RECIPE

Creamy Vegan Tomato Basil Soup

A silky, comforting vegan tomato basil soup that brings a burst of freshness and heartiness in every spoonful. Infused with aromatic garlic, sweet onions, and vibrant basil, this soup is enriched with protein-packed white beans, red lentils, and silken tofu to create a delightful, creamy texture perfect for any meal.

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NUTRITION

546kcal
Protein
31.6g
Fat
14.1g
Carbs
79.5g

SERVINGS

1 serving

INGREDIENTS

1 can Canned Diced Tomatoes (411g)

1 container Silken Tofu (150g)

0.5 cup Cannellini Beans (130g)

0.125 cup Red Lentils (25g dry)

1 small Yellow Onion (70g)

3 cloves Garlic (9g)

1 bunch Fresh Basil (30g)

1 tsp Olive Oil (4.5g)

2 cups Vegetable Broth (480g)

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PREPARATION

  • 1

    Heat the olive oil in a large pot over medium heat. Add the chopped yellow onion and sauté until translucent.

  • 2

    Stir in minced garlic and cook for another minute until fragrant.

  • 3

    Add the canned diced tomatoes (with their juices) into the pot and let simmer for about 5 minutes.

  • 4

    Rinse the cannellini beans and add them to the pot along with the red lentils. Stir to combine.

  • 5

    Pour in the vegetable broth and bring the mixture to a simmer. Allow the lentils to soften for around 10 minutes.

  • 6

    Add the silken tofu by breaking it into chunks, then gently stir it into the soup. Simmer for another 5 minutes.

  • 7

    Turn off the heat and add the fresh basil leaves. Use an immersion blender to blend the soup until smooth and creamy, leaving a few chunks for texture if desired.

  • 8

    Season with salt and pepper to taste. Serve warm and enjoy your nourishing, protein-rich vegan tomato basil soup.

Creamy Vegan Tomato Basil Soup

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

Creamy Vegan Tomato Basil Soup

YOUR SOLIN GENERATED RECIPE

Creamy Vegan Tomato Basil Soup

A silky, comforting vegan tomato basil soup that brings a burst of freshness and heartiness in every spoonful. Infused with aromatic garlic, sweet onions, and vibrant basil, this soup is enriched with protein-packed white beans, red lentils, and silken tofu to create a delightful, creamy texture perfect for any meal.

NUTRITION

546kcal
Protein
31.6g
Fat
14.1g
Carbs
79.5g

SERVINGS

1 serving

INGREDIENTS

1 can Canned Diced Tomatoes (411g)

1 container Silken Tofu (150g)

0.5 cup Cannellini Beans (130g)

0.125 cup Red Lentils (25g dry)

1 small Yellow Onion (70g)

3 cloves Garlic (9g)

1 bunch Fresh Basil (30g)

1 tsp Olive Oil (4.5g)

2 cups Vegetable Broth (480g)

PREPARATION

  • 1

    Heat the olive oil in a large pot over medium heat. Add the chopped yellow onion and sauté until translucent.

  • 2

    Stir in minced garlic and cook for another minute until fragrant.

  • 3

    Add the canned diced tomatoes (with their juices) into the pot and let simmer for about 5 minutes.

  • 4

    Rinse the cannellini beans and add them to the pot along with the red lentils. Stir to combine.

  • 5

    Pour in the vegetable broth and bring the mixture to a simmer. Allow the lentils to soften for around 10 minutes.

  • 6

    Add the silken tofu by breaking it into chunks, then gently stir it into the soup. Simmer for another 5 minutes.

  • 7

    Turn off the heat and add the fresh basil leaves. Use an immersion blender to blend the soup until smooth and creamy, leaving a few chunks for texture if desired.

  • 8

    Season with salt and pepper to taste. Serve warm and enjoy your nourishing, protein-rich vegan tomato basil soup.