Creamy Tomato Basil Soup

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

Creamy Tomato Basil Soup

YOUR SOLIN GENERATED RECIPE

Creamy Tomato Basil Soup

Enjoy a velvety, comforting bowl of tomato basil soup that balances tangy tomatoes with creamy Greek yogurt and hearty white beans and lentils. This modern twist on a classic favorite is both satisfying and nourishing, making it perfect for breakfast, lunch, or dinner.

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NUTRITION

383kcal
Protein
37.7g
Fat
3.4g
Carbs
53.9g

SERVINGS

1 serving

INGREDIENTS

1 cup Canned Crushed Tomatoes (240g)

1 cup Nonfat Plain Greek Yogurt (245g)

1/2 cup Cannellini Beans (120g, rinsed and drained)

1/4 cup Cooked Red Lentils (50g)

1 cup Vegetable Broth (240g)

1 tsp Olive Oil (4.5g)

1 small Onion (40g, chopped)

1 Garlic Clove (3g, minced)

1/4 cup Fresh Basil (5g, roughly chopped)

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PREPARATION

  • 1

    Heat the olive oil in a medium saucepan over medium heat. Add the chopped onion and sauté until soft and translucent, about 3-4 minutes.

  • 2

    Add the minced garlic and continue to sauté for an additional 1 minute, until fragrant.

  • 3

    Stir in the canned crushed tomatoes and vegetable broth. Bring to a gentle simmer.

  • 4

    Add the cannellini beans and cooked red lentils, then let the soup simmer for about 8-10 minutes to blend the flavors.

  • 5

    Remove the saucepan from heat and stir in the Greek yogurt until the soup becomes creamy and smooth. If desired, use an immersion blender to lightly puree the mixture for an even smoother texture while leaving some texture intact.

  • 6

    Season with salt and pepper to taste. Stir in the fresh basil and let it wilt into the soup.

  • 7

    Serve warm, garnished with a few extra basil leaves if desired.

Creamy Tomato Basil Soup

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

Creamy Tomato Basil Soup

YOUR SOLIN GENERATED RECIPE

Creamy Tomato Basil Soup

Enjoy a velvety, comforting bowl of tomato basil soup that balances tangy tomatoes with creamy Greek yogurt and hearty white beans and lentils. This modern twist on a classic favorite is both satisfying and nourishing, making it perfect for breakfast, lunch, or dinner.

NUTRITION

383kcal
Protein
37.7g
Fat
3.4g
Carbs
53.9g

SERVINGS

1 serving

INGREDIENTS

1 cup Canned Crushed Tomatoes (240g)

1 cup Nonfat Plain Greek Yogurt (245g)

1/2 cup Cannellini Beans (120g, rinsed and drained)

1/4 cup Cooked Red Lentils (50g)

1 cup Vegetable Broth (240g)

1 tsp Olive Oil (4.5g)

1 small Onion (40g, chopped)

1 Garlic Clove (3g, minced)

1/4 cup Fresh Basil (5g, roughly chopped)

PREPARATION

  • 1

    Heat the olive oil in a medium saucepan over medium heat. Add the chopped onion and sauté until soft and translucent, about 3-4 minutes.

  • 2

    Add the minced garlic and continue to sauté for an additional 1 minute, until fragrant.

  • 3

    Stir in the canned crushed tomatoes and vegetable broth. Bring to a gentle simmer.

  • 4

    Add the cannellini beans and cooked red lentils, then let the soup simmer for about 8-10 minutes to blend the flavors.

  • 5

    Remove the saucepan from heat and stir in the Greek yogurt until the soup becomes creamy and smooth. If desired, use an immersion blender to lightly puree the mixture for an even smoother texture while leaving some texture intact.

  • 6

    Season with salt and pepper to taste. Stir in the fresh basil and let it wilt into the soup.

  • 7

    Serve warm, garnished with a few extra basil leaves if desired.