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

A velvety and bright tomato soup enhanced with fresh basil, cannellini beans, silken tofu, and a hint of Greek yogurt for creaminess. This dish is a perfect balance of tang, smooth texture, and aromatic herbs, ideal for a nourishing lunch or dinner.

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NUTRITION

594kcal
Protein
41.8g
Fat
16.1g
Carbs
83g

SERVINGS

1 serving

INGREDIENTS

4 medium Fresh Tomatoes (600g)

1 cup Cannellini Beans (240g)

100g Silken Tofu

1/2 cup Low-Fat Greek Yogurt (120g)

1/2 cup Fresh Basil

1 small Yellow Onion

2 cloves Garlic

1/2 tbsp Olive Oil

1 cup Vegetable Broth (240g)

Salt and Pepper to taste

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PREPARATION

  • 1

    Roughly chop the fresh tomatoes and roughly tear the basil leaves, set aside.

  • 2

    Dice the small yellow onion and mince the garlic cloves.

  • 3

    In a medium saucepan, heat the olive oil over medium heat. Add the diced onion and garlic and sauté until they soften and become translucent.

  • 4

    Add the chopped tomatoes to the pan and cook for about 5 minutes until they start breaking down.

  • 5

    Pour in the vegetable broth and bring the mixture to a gentle simmer. Let it cook for another 10 minutes for flavors to meld.

  • 6

    Stir in the cannellini beans and silken tofu. Remove the soup from heat and transfer the mixture to a blender (or use an immersion blender) along with the fresh basil.

  • 7

    Blend until smooth and creamy. To maintain more texture, blend partially if desired.

  • 8

    Return the blended soup to the pot, and gently stir in the low-fat Greek yogurt. Warm over low heat, but do not boil once the yogurt is added to prevent curdling.

  • 9

    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

A velvety and bright tomato soup enhanced with fresh basil, cannellini beans, silken tofu, and a hint of Greek yogurt for creaminess. This dish is a perfect balance of tang, smooth texture, and aromatic herbs, ideal for a nourishing lunch or dinner.

NUTRITION

594kcal
Protein
41.8g
Fat
16.1g
Carbs
83g

SERVINGS

1 serving

INGREDIENTS

4 medium Fresh Tomatoes (600g)

1 cup Cannellini Beans (240g)

100g Silken Tofu

1/2 cup Low-Fat Greek Yogurt (120g)

1/2 cup Fresh Basil

1 small Yellow Onion

2 cloves Garlic

1/2 tbsp Olive Oil

1 cup Vegetable Broth (240g)

Salt and Pepper to taste

PREPARATION

  • 1

    Roughly chop the fresh tomatoes and roughly tear the basil leaves, set aside.

  • 2

    Dice the small yellow onion and mince the garlic cloves.

  • 3

    In a medium saucepan, heat the olive oil over medium heat. Add the diced onion and garlic and sauté until they soften and become translucent.

  • 4

    Add the chopped tomatoes to the pan and cook for about 5 minutes until they start breaking down.

  • 5

    Pour in the vegetable broth and bring the mixture to a gentle simmer. Let it cook for another 10 minutes for flavors to meld.

  • 6

    Stir in the cannellini beans and silken tofu. Remove the soup from heat and transfer the mixture to a blender (or use an immersion blender) along with the fresh basil.

  • 7

    Blend until smooth and creamy. To maintain more texture, blend partially if desired.

  • 8

    Return the blended soup to the pot, and gently stir in the low-fat Greek yogurt. Warm over low heat, but do not boil once the yogurt is added to prevent curdling.

  • 9

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