Name: Hearty Roasted Tomato Basil Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3 medium Tomatoes (360g total); 1/2 medium Red Onion (55g); 3 cloves Garlic (9g); 1 medium Red Bell Pepper (119g); 1 tbsp Extra Virgin Olive Oil (14g); 2 cups Low Sodium Chicken Broth (480g); 1.25 cups Cannellini Beans (212.5g); Handful of Fresh Basil (approx. 15 leaves, 30g); 1/3 cup Low-Fat Greek Yogurt (80g); Salt and Pepper to taste

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

YOUR SOLIN GENERATED RECIPE

Hearty Roasted Tomato Basil Soup

Enjoy a vibrant bowl of roasted tomato basil soup that marries the deep, caramelized flavors of roasted tomatoes with the aromatic freshness of basil. Enhanced with white cannellini beans and a light dollop of Greek yogurt cream, this hearty soup is both comforting and nutritionally balanced, perfect for any meal of the day.

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NUTRITION

Protein

34.2g

Fat

16.9g

Carbs

69.7g

SERVINGS

1 serving

INGREDIENTS

3 medium Tomatoes (360g total)

1/2 medium Red Onion (55g)

3 cloves Garlic (9g)

1 medium Red Bell Pepper (119g)

1 tbsp Extra Virgin Olive Oil (14g)

2 cups Low Sodium Chicken Broth (480g)

1.25 cups Cannellini Beans (212.5g)

Handful of Fresh Basil (approx. 15 leaves, 30g)

1/3 cup Low-Fat Greek Yogurt (80g)

Salt and Pepper to taste

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PREPARATION

1
Preheat your oven to 400°F and line a baking tray with parchment paper.
2
Halve the tomatoes and red bell pepper, peel the red onion (or cut into large chunks), and toss with olive oil, salt, and pepper on the tray.
3
Roast the vegetables in the oven for about 25-30 minutes until they are softened and slightly charred to bring out a deep, rich flavor.
4
While the vegetables roast, roughly chop the garlic and prepare the fresh basil.
5
Once roasted, transfer the tomatoes, red bell pepper, and red onion into a large pot. Add the garlic and pour in the low sodium chicken broth.
6
Bring the mixture to a simmer over medium heat. Add the cannellini beans and let the soup simmer for 10 minutes, allowing the flavors to meld.
7
Use an immersion blender (or transfer in batches to a countertop blender) to purée the soup until smooth but still retaining a bit of texture.
8
Stir in most of the fresh basil (reserve a few leaves for garnish) and adjust seasoning with salt and pepper.
9
Ladle the hot soup into bowls and top each serving with a dollop of low-fat Greek yogurt and a sprinkle of fresh basil.
10
Serve warm and enjoy your hearty, nutritious bowl of roasted tomato basil soup.