Silky Roasted Tomato Basil Soup with Crispy Chickpeas

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

Silky Roasted Tomato Basil Soup with Crispy Chickpeas

YOUR SOLIN GENERATED RECIPE

Silky Roasted Tomato Basil Soup with Crispy Chickpeas

Enjoy a velvety roasted tomato basil soup accented with aromatic basil and a satisfying crunch from crispy roasted chickpeas, finished with a refreshing dollop of tangy Greek yogurt. This hearty soup is beautifully balanced in flavor and texture, offering the rich sweetness of roasted tomatoes alongside the savory notes of garlic and onion, making it perfect for any meal of the day.

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NUTRITION

521kcal
Protein
36.5g
Fat
17.9g
Carbs
69.2g

SERVINGS

1 serving

INGREDIENTS

4 cups cherry tomatoes (600g)

1 medium onion (110g)

3 garlic cloves

1 tbsp olive oil

2 cups low-sodium vegetable broth

1/4 cup fresh basil

2/3 cup crispy chickpeas (approx 110g)

3/4 cup nonfat Greek yogurt

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    On a baking sheet, toss the cherry tomatoes, quartered onion, and garlic cloves with olive oil. Season lightly with salt and pepper if desired.

  • 3

    Roast the vegetables in the oven for 25-30 minutes until the tomatoes start to burst and the onions become tender and caramelized.

  • 4

    Meanwhile, in a medium saucepan, combine the roasted vegetables with the low-sodium vegetable broth and fresh basil. Bring to a simmer.

  • 5

    Using an immersion blender or regular blender, blend the mixture until smooth and silky. Return the soup to a gentle simmer and let it cook for an additional 5 minutes to meld the flavors.

  • 6

    For the crispy chickpeas, if not already roasted, lightly toss cooked chickpeas with a drizzle of olive oil, salt, and your favorite spices (such as smoked paprika or cumin) and roast them separately at 400°F for 15-20 minutes until crispy.

  • 7

    Ladle the hot soup into bowls and top each serving with a sprinkle of the crispy chickpeas and a generous dollop of nonfat Greek yogurt.

  • 8

    Garnish with a few extra basil leaves if desired, and serve immediately.

Silky Roasted Tomato Basil Soup with Crispy Chickpeas

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

Silky Roasted Tomato Basil Soup with Crispy Chickpeas

YOUR SOLIN GENERATED RECIPE

Silky Roasted Tomato Basil Soup with Crispy Chickpeas

Enjoy a velvety roasted tomato basil soup accented with aromatic basil and a satisfying crunch from crispy roasted chickpeas, finished with a refreshing dollop of tangy Greek yogurt. This hearty soup is beautifully balanced in flavor and texture, offering the rich sweetness of roasted tomatoes alongside the savory notes of garlic and onion, making it perfect for any meal of the day.

NUTRITION

521kcal
Protein
36.5g
Fat
17.9g
Carbs
69.2g

SERVINGS

1 serving

INGREDIENTS

4 cups cherry tomatoes (600g)

1 medium onion (110g)

3 garlic cloves

1 tbsp olive oil

2 cups low-sodium vegetable broth

1/4 cup fresh basil

2/3 cup crispy chickpeas (approx 110g)

3/4 cup nonfat Greek yogurt

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    On a baking sheet, toss the cherry tomatoes, quartered onion, and garlic cloves with olive oil. Season lightly with salt and pepper if desired.

  • 3

    Roast the vegetables in the oven for 25-30 minutes until the tomatoes start to burst and the onions become tender and caramelized.

  • 4

    Meanwhile, in a medium saucepan, combine the roasted vegetables with the low-sodium vegetable broth and fresh basil. Bring to a simmer.

  • 5

    Using an immersion blender or regular blender, blend the mixture until smooth and silky. Return the soup to a gentle simmer and let it cook for an additional 5 minutes to meld the flavors.

  • 6

    For the crispy chickpeas, if not already roasted, lightly toss cooked chickpeas with a drizzle of olive oil, salt, and your favorite spices (such as smoked paprika or cumin) and roast them separately at 400°F for 15-20 minutes until crispy.

  • 7

    Ladle the hot soup into bowls and top each serving with a sprinkle of the crispy chickpeas and a generous dollop of nonfat Greek yogurt.

  • 8

    Garnish with a few extra basil leaves if desired, and serve immediately.