Creamy Roasted Tomato Basil Soup

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

Creamy Roasted Tomato Basil Soup

YOUR SOLIN GENERATED RECIPE

Creamy Roasted Tomato Basil Soup

Savor the comforting warmth of this creamy roasted tomato basil soup, where oven-roasted tomatoes, red bell pepper, and yellow onion are blended with fragrant garlic and fresh basil. Enhanced with a protein boost of nonfat Greek yogurt, silken tofu, and a touch of cannellini beans, this velvety classic is a delightful, balanced meal perfect for lunch or dinner.

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NUTRITION

447kcal
Protein
39.5g
Fat
9.3g
Carbs
53.5g

SERVINGS

1 serving

INGREDIENTS

2 cups Tomatoes (~300g)

1/2 medium Red Bell Pepper (~60g)

1/2 medium Yellow Onion (~55g)

2 cloves Garlic

1/4 cup Fresh Basil

1 cup Low-Sodium Vegetable Broth

1/2 cup Cannellini Beans (~130g)

1 cup Nonfat Greek Yogurt (~245g)

100g Silken Tofu

1 tsp Olive Oil

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PREPARATION

  • 1

    Preheat the oven to 400°F (200°C). Place the tomatoes, red bell pepper halves, and yellow onion quarters on a baking sheet. Drizzle with olive oil and scatter garlic cloves around.

  • 2

    Roast the vegetables in the oven for 20-25 minutes until they are softened and slightly charred on the edges.

  • 3

    Transfer the roasted vegetables and garlic to a blender. Add the low-sodium vegetable broth and fresh basil. Blend until smooth.

  • 4

    Pour the blended mixture into a saucepan over medium heat. Stir in the cannellini beans and gently heat the soup for 5 minutes.

  • 5

    Reduce the heat and stir in the nonfat Greek yogurt and silken tofu, blending well to achieve a creamy consistency. Do not let the soup boil once the dairy is added.

  • 6

    Season with salt and freshly ground pepper to taste. Heat through for an additional 2 minutes, then remove from heat.

  • 7

    Ladle the soup into a bowl and garnish with a few extra basil leaves if desired. Serve warm and enjoy!

Creamy Roasted Tomato Basil Soup

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

Creamy Roasted Tomato Basil Soup

YOUR SOLIN GENERATED RECIPE

Creamy Roasted Tomato Basil Soup

Savor the comforting warmth of this creamy roasted tomato basil soup, where oven-roasted tomatoes, red bell pepper, and yellow onion are blended with fragrant garlic and fresh basil. Enhanced with a protein boost of nonfat Greek yogurt, silken tofu, and a touch of cannellini beans, this velvety classic is a delightful, balanced meal perfect for lunch or dinner.

NUTRITION

447kcal
Protein
39.5g
Fat
9.3g
Carbs
53.5g

SERVINGS

1 serving

INGREDIENTS

2 cups Tomatoes (~300g)

1/2 medium Red Bell Pepper (~60g)

1/2 medium Yellow Onion (~55g)

2 cloves Garlic

1/4 cup Fresh Basil

1 cup Low-Sodium Vegetable Broth

1/2 cup Cannellini Beans (~130g)

1 cup Nonfat Greek Yogurt (~245g)

100g Silken Tofu

1 tsp Olive Oil

PREPARATION

  • 1

    Preheat the oven to 400°F (200°C). Place the tomatoes, red bell pepper halves, and yellow onion quarters on a baking sheet. Drizzle with olive oil and scatter garlic cloves around.

  • 2

    Roast the vegetables in the oven for 20-25 minutes until they are softened and slightly charred on the edges.

  • 3

    Transfer the roasted vegetables and garlic to a blender. Add the low-sodium vegetable broth and fresh basil. Blend until smooth.

  • 4

    Pour the blended mixture into a saucepan over medium heat. Stir in the cannellini beans and gently heat the soup for 5 minutes.

  • 5

    Reduce the heat and stir in the nonfat Greek yogurt and silken tofu, blending well to achieve a creamy consistency. Do not let the soup boil once the dairy is added.

  • 6

    Season with salt and freshly ground pepper to taste. Heat through for an additional 2 minutes, then remove from heat.

  • 7

    Ladle the soup into a bowl and garnish with a few extra basil leaves if desired. Serve warm and enjoy!