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, heartwarming bowl of Creamy Tomato Basil Soup that perfectly balances the tangy sweetness of tomatoes with the aromatic lift of fresh basil. Enhanced with protein-packed chickpeas and a swirl of nonfat Greek yogurt, this soup offers a comforting, nutrient-rich meal ideal for any time of day.

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NUTRITION

531kcal
Protein
31.4g
Fat
11.5g
Carbs
80.4g

SERVINGS

1 serving

INGREDIENTS

1 can Canned Tomatoes (411g)

1.5 cups Chickpeas (cooked, ~240g)

0.5 cup Nonfat Greek Yogurt (125g)

1 medium Yellow Onion (110g)

2 cloves Garlic

0.5 tablespoon Olive Oil (7g)

2 cups Vegetable Broth (480g)

0.25 cup Fresh Basil

Salt to taste

Black Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Add minced garlic and sauté for another 1 minute until fragrant.

  • 3

    Pour in the canned tomatoes and vegetable broth. Bring to a simmer.

  • 4

    Add the chickpeas and let the mixture simmer for 10 minutes to meld the flavors.

  • 5

    Using an immersion blender, blend the soup to a smooth consistency while leaving some texture, or transfer in batches to a regular blender.

  • 6

    Return the soup to low heat and stir in the Greek yogurt. Do not let the soup boil after adding the yogurt to prevent curdling.

  • 7

    Season with salt and black pepper to taste. Stir in the fresh basil just before serving.

  • 8

    Serve hot and enjoy your creamy, protein-packed tomato basil soup.

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, heartwarming bowl of Creamy Tomato Basil Soup that perfectly balances the tangy sweetness of tomatoes with the aromatic lift of fresh basil. Enhanced with protein-packed chickpeas and a swirl of nonfat Greek yogurt, this soup offers a comforting, nutrient-rich meal ideal for any time of day.

NUTRITION

531kcal
Protein
31.4g
Fat
11.5g
Carbs
80.4g

SERVINGS

1 serving

INGREDIENTS

1 can Canned Tomatoes (411g)

1.5 cups Chickpeas (cooked, ~240g)

0.5 cup Nonfat Greek Yogurt (125g)

1 medium Yellow Onion (110g)

2 cloves Garlic

0.5 tablespoon Olive Oil (7g)

2 cups Vegetable Broth (480g)

0.25 cup Fresh Basil

Salt to taste

Black Pepper to taste

PREPARATION

  • 1

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

  • 2

    Add minced garlic and sauté for another 1 minute until fragrant.

  • 3

    Pour in the canned tomatoes and vegetable broth. Bring to a simmer.

  • 4

    Add the chickpeas and let the mixture simmer for 10 minutes to meld the flavors.

  • 5

    Using an immersion blender, blend the soup to a smooth consistency while leaving some texture, or transfer in batches to a regular blender.

  • 6

    Return the soup to low heat and stir in the Greek yogurt. Do not let the soup boil after adding the yogurt to prevent curdling.

  • 7

    Season with salt and black pepper to taste. Stir in the fresh basil just before serving.

  • 8

    Serve hot and enjoy your creamy, protein-packed tomato basil soup.