Creamy Fresh Tomato Basil Soup

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

Creamy Fresh Tomato Basil Soup

YOUR SOLIN GENERATED RECIPE

Creamy Fresh Tomato Basil Soup

Enjoy a vibrant, velvety tomato basil soup that’s refreshingly fresh yet wonderfully creamy. Juicy tomatoes, tender cannellini beans, and aromatic basil are blended to perfection with a swirl of nonfat Greek yogurt and a hint of olive oil, creating a comforting bowl that satisfies your wellness goals.

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NUTRITION

491kcal
Protein
33.6g
Fat
6.5g
Carbs
84.2g

SERVINGS

1 serving

INGREDIENTS

4 medium Fresh Roma Tomatoes (~680g)

1 cup Cannellini Beans, cooked (~240g)

1 cup Low-Sodium Vegetable Broth (~240g)

1 medium Yellow Onion (~110g)

2 cloves Garlic

1/4 cup chopped Fresh Basil (~8g)

1/2 cup Nonfat Greek Yogurt (~125g)

1 tsp Olive Oil (~5g)

Salt and Pepper to taste

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PREPARATION

  • 1

    Roughly chop the tomatoes, onion, and garlic.

  • 2

    Heat the olive oil in a medium pot over medium heat. Sauté the chopped onion and garlic until translucent and fragrant, about 3-4 minutes.

  • 3

    Add the chopped tomatoes and cook for another 5 minutes until they begin to soften.

  • 4

    Pour in the vegetable broth and add the cannellini beans. Bring the mixture to a gentle simmer and cook for about 10 minutes to meld the flavors.

  • 5

    Stir in most of the fresh basil (reserving a few leaves for garnish) and remove the pot from heat.

  • 6

    Using an immersion blender, blend the soup until smooth while leaving some texture for a hearty consistency. Alternatively, carefully blend in batches in a countertop blender.

  • 7

    Return the soup to low heat and stir in the nonfat Greek yogurt until fully incorporated, ensuring a creamy texture without boiling the yogurt.

  • 8

    Season with salt and pepper to taste, and if desired, a pinch of red pepper flakes for added warmth.

  • 9

    Ladle the soup into bowls, garnish with the reserved basil leaves, and serve warm.

Creamy Fresh Tomato Basil Soup

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

Creamy Fresh Tomato Basil Soup

YOUR SOLIN GENERATED RECIPE

Creamy Fresh Tomato Basil Soup

Enjoy a vibrant, velvety tomato basil soup that’s refreshingly fresh yet wonderfully creamy. Juicy tomatoes, tender cannellini beans, and aromatic basil are blended to perfection with a swirl of nonfat Greek yogurt and a hint of olive oil, creating a comforting bowl that satisfies your wellness goals.

NUTRITION

491kcal
Protein
33.6g
Fat
6.5g
Carbs
84.2g

SERVINGS

1 serving

INGREDIENTS

4 medium Fresh Roma Tomatoes (~680g)

1 cup Cannellini Beans, cooked (~240g)

1 cup Low-Sodium Vegetable Broth (~240g)

1 medium Yellow Onion (~110g)

2 cloves Garlic

1/4 cup chopped Fresh Basil (~8g)

1/2 cup Nonfat Greek Yogurt (~125g)

1 tsp Olive Oil (~5g)

Salt and Pepper to taste

PREPARATION

  • 1

    Roughly chop the tomatoes, onion, and garlic.

  • 2

    Heat the olive oil in a medium pot over medium heat. Sauté the chopped onion and garlic until translucent and fragrant, about 3-4 minutes.

  • 3

    Add the chopped tomatoes and cook for another 5 minutes until they begin to soften.

  • 4

    Pour in the vegetable broth and add the cannellini beans. Bring the mixture to a gentle simmer and cook for about 10 minutes to meld the flavors.

  • 5

    Stir in most of the fresh basil (reserving a few leaves for garnish) and remove the pot from heat.

  • 6

    Using an immersion blender, blend the soup until smooth while leaving some texture for a hearty consistency. Alternatively, carefully blend in batches in a countertop blender.

  • 7

    Return the soup to low heat and stir in the nonfat Greek yogurt until fully incorporated, ensuring a creamy texture without boiling the yogurt.

  • 8

    Season with salt and pepper to taste, and if desired, a pinch of red pepper flakes for added warmth.

  • 9

    Ladle the soup into bowls, garnish with the reserved basil leaves, and serve warm.