Hearty Roasted Tomato Basil Soup

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

Hearty Roasted Tomato Basil Soup

YOUR SOLIN GENERATED RECIPE

Hearty Roasted Tomato Basil Soup

A comforting, richly flavored tomato basil soup enhanced with protein-packed cannellini beans and a creamy swirl of nonfat Greek yogurt. Roasted tomatoes, red bell pepper, and onion bring a hint of natural sweetness, while fresh basil adds a bright, aromatic finish. Perfect for any meal of the day, this soup is a satisfying bowl of warmth and nourishment.

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NUTRITION

567kcal
Protein
43.4g
Fat
9.3g
Carbs
89.1g

SERVINGS

1 serving

INGREDIENTS

4 medium Tomatoes (480g)

1 medium Red Bell Pepper (120g)

1 small Onion (70g)

3 cloves Garlic (9g)

1 cup Cannellini Beans (170g)

1/2 tablespoon Olive Oil (7g)

1 cup Vegetable Broth (240g)

1 bunch Fresh Basil (10g)

6 ounces Nonfat Greek Yogurt (170g)

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Slice the tomatoes, red bell pepper, and onion into chunks. Place them on a baking sheet along with the garlic cloves (leave them whole). Drizzle with the olive oil.

  • 3

    Roast the vegetables in the oven for about 25-30 minutes until they are tender and slightly caramelized.

  • 4

    Transfer the roasted vegetables to a large pot and add the vegetable broth and drained cannellini beans.

  • 5

    Bring the mixture to a gentle simmer over medium heat, allowing the flavors to meld for about 10 minutes.

  • 6

    Stir in the fresh basil leaves. Use an immersion blender to blend the soup until smooth, or leave it slightly chunky if preferred.

  • 7

    Ladle the soup into bowls and top each serving with a swirl of nonfat Greek yogurt for added creaminess and protein.

  • 8

    Season with salt and pepper to taste before serving.

Hearty Roasted Tomato Basil Soup

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

Hearty Roasted Tomato Basil Soup

YOUR SOLIN GENERATED RECIPE

Hearty Roasted Tomato Basil Soup

A comforting, richly flavored tomato basil soup enhanced with protein-packed cannellini beans and a creamy swirl of nonfat Greek yogurt. Roasted tomatoes, red bell pepper, and onion bring a hint of natural sweetness, while fresh basil adds a bright, aromatic finish. Perfect for any meal of the day, this soup is a satisfying bowl of warmth and nourishment.

NUTRITION

567kcal
Protein
43.4g
Fat
9.3g
Carbs
89.1g

SERVINGS

1 serving

INGREDIENTS

4 medium Tomatoes (480g)

1 medium Red Bell Pepper (120g)

1 small Onion (70g)

3 cloves Garlic (9g)

1 cup Cannellini Beans (170g)

1/2 tablespoon Olive Oil (7g)

1 cup Vegetable Broth (240g)

1 bunch Fresh Basil (10g)

6 ounces Nonfat Greek Yogurt (170g)

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Slice the tomatoes, red bell pepper, and onion into chunks. Place them on a baking sheet along with the garlic cloves (leave them whole). Drizzle with the olive oil.

  • 3

    Roast the vegetables in the oven for about 25-30 minutes until they are tender and slightly caramelized.

  • 4

    Transfer the roasted vegetables to a large pot and add the vegetable broth and drained cannellini beans.

  • 5

    Bring the mixture to a gentle simmer over medium heat, allowing the flavors to meld for about 10 minutes.

  • 6

    Stir in the fresh basil leaves. Use an immersion blender to blend the soup until smooth, or leave it slightly chunky if preferred.

  • 7

    Ladle the soup into bowls and top each serving with a swirl of nonfat Greek yogurt for added creaminess and protein.

  • 8

    Season with salt and pepper to taste before serving.