Silky Roasted Tomato Soup

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

Silky Roasted Tomato Soup

YOUR SOLIN GENERATED RECIPE

Silky Roasted Tomato Soup

Enjoy a vibrant bowl of Silky Roasted Tomato Soup bursting with deep roasted flavors, creaminess from Greek yogurt, and hearty additions like lentils and cannellini beans. This soup offers a delightful balance of tart tomatoes and savory spices, making it a satisfying meal any time of day.

Try 3 days free, then $12.99 / mo.

NUTRITION

571kcal
Protein
41.7g
Fat
6.9g
Carbs
92.2g

SERVINGS

1 serving

INGREDIENTS

4 medium Ripe Tomatoes (~500g)

1 medium Red Bell Pepper (~120g)

1 small Yellow Onion (~70g)

3 Garlic Cloves

1 tsp Olive Oil

1 cup Vegetable Broth

0.5 cup Cooked Lentils (~100g)

0.5 cup Cannellini Beans (~130g)

6 oz Nonfat Greek Yogurt

Fresh Basil leaves

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Halve the tomatoes and core the red bell pepper; peel the onion and roughly chop; leave garlic cloves whole.

  • 3

    Toss the tomatoes, red bell pepper, onion, and garlic with olive oil, salt, and pepper on a baking sheet.

  • 4

    Roast the vegetables in the preheated oven for 25-30 minutes until softened and lightly charred on the edges.

  • 5

    Transfer the roasted vegetables to a blender along with the vegetable broth. Blend until completely smooth.

  • 6

    Pour the blended mixture into a pot over medium heat. Stir in the cooked lentils and cannellini beans, warming through for about 5 minutes.

  • 7

    Adjust seasoning with salt and pepper. Remove the pot from heat and stir in Greek yogurt for creaminess.

  • 8

    Serve the soup warm, garnished with fresh basil leaves.

Silky Roasted Tomato Soup

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

Silky Roasted Tomato Soup

YOUR SOLIN GENERATED RECIPE

Silky Roasted Tomato Soup

Enjoy a vibrant bowl of Silky Roasted Tomato Soup bursting with deep roasted flavors, creaminess from Greek yogurt, and hearty additions like lentils and cannellini beans. This soup offers a delightful balance of tart tomatoes and savory spices, making it a satisfying meal any time of day.

NUTRITION

571kcal
Protein
41.7g
Fat
6.9g
Carbs
92.2g

SERVINGS

1 serving

INGREDIENTS

4 medium Ripe Tomatoes (~500g)

1 medium Red Bell Pepper (~120g)

1 small Yellow Onion (~70g)

3 Garlic Cloves

1 tsp Olive Oil

1 cup Vegetable Broth

0.5 cup Cooked Lentils (~100g)

0.5 cup Cannellini Beans (~130g)

6 oz Nonfat Greek Yogurt

Fresh Basil leaves

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Halve the tomatoes and core the red bell pepper; peel the onion and roughly chop; leave garlic cloves whole.

  • 3

    Toss the tomatoes, red bell pepper, onion, and garlic with olive oil, salt, and pepper on a baking sheet.

  • 4

    Roast the vegetables in the preheated oven for 25-30 minutes until softened and lightly charred on the edges.

  • 5

    Transfer the roasted vegetables to a blender along with the vegetable broth. Blend until completely smooth.

  • 6

    Pour the blended mixture into a pot over medium heat. Stir in the cooked lentils and cannellini beans, warming through for about 5 minutes.

  • 7

    Adjust seasoning with salt and pepper. Remove the pot from heat and stir in Greek yogurt for creaminess.

  • 8

    Serve the soup warm, garnished with fresh basil leaves.