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

Savor a velvety, rich tomato basil soup that delights with its deep, roasted tomato essence accented by fresh basil and a creamy, tangy finish. This comforting bowl is perfect for breakfast, lunch, or dinner, bringing warmth and a burst of Italian-inspired flavor to your table.

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NUTRITION

492kcal
Protein
34.7g
Fat
17.6g
Carbs
57g

SERVINGS

1 serving

INGREDIENTS

1 can (14.5 oz) Canned Whole Tomatoes

2 tbsp Tomato Paste

1 cup Low Sodium Vegetable Broth

1 tbsp Olive Oil

1/2 cup Unsweetened Nonfat Greek Yogurt

100g Silken Tofu

1/2 cup Cannellini Beans

1/4 cup Fresh Basil Leaves

2 cloves Garlic

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PREPARATION

  • 1

    Heat olive oil in a large pot over medium heat. Add minced garlic and sauté until fragrant, about 1-2 minutes.

  • 2

    Stir in tomato paste and cook for another 1 minute to deepen the flavor.

  • 3

    Add the canned whole tomatoes (including their juices) along with the vegetable broth. Bring the mixture to a simmer.

  • 4

    Allow the soup to simmer for 10-15 minutes, stirring occasionally, so the flavors meld.

  • 5

    Add the silken tofu, cannellini beans, and fresh basil leaves. Using an immersion blender, blend the soup until smooth and creamy. Alternatively, blend in batches in a countertop blender and return to the pot.

  • 6

    Stir in the Greek yogurt and adjust seasoning with salt and pepper if desired. Warm the soup through on low heat without boiling to preserve the creaminess.

  • 7

    Serve hot garnished with additional basil 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

Savor a velvety, rich tomato basil soup that delights with its deep, roasted tomato essence accented by fresh basil and a creamy, tangy finish. This comforting bowl is perfect for breakfast, lunch, or dinner, bringing warmth and a burst of Italian-inspired flavor to your table.

NUTRITION

492kcal
Protein
34.7g
Fat
17.6g
Carbs
57g

SERVINGS

1 serving

INGREDIENTS

1 can (14.5 oz) Canned Whole Tomatoes

2 tbsp Tomato Paste

1 cup Low Sodium Vegetable Broth

1 tbsp Olive Oil

1/2 cup Unsweetened Nonfat Greek Yogurt

100g Silken Tofu

1/2 cup Cannellini Beans

1/4 cup Fresh Basil Leaves

2 cloves Garlic

PREPARATION

  • 1

    Heat olive oil in a large pot over medium heat. Add minced garlic and sauté until fragrant, about 1-2 minutes.

  • 2

    Stir in tomato paste and cook for another 1 minute to deepen the flavor.

  • 3

    Add the canned whole tomatoes (including their juices) along with the vegetable broth. Bring the mixture to a simmer.

  • 4

    Allow the soup to simmer for 10-15 minutes, stirring occasionally, so the flavors meld.

  • 5

    Add the silken tofu, cannellini beans, and fresh basil leaves. Using an immersion blender, blend the soup until smooth and creamy. Alternatively, blend in batches in a countertop blender and return to the pot.

  • 6

    Stir in the Greek yogurt and adjust seasoning with salt and pepper if desired. Warm the soup through on low heat without boiling to preserve the creaminess.

  • 7

    Serve hot garnished with additional basil if desired.