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, rich tomato basil soup that’s both comforting and nourishing. This creamy blend of diced tomatoes, vibrant red bell pepper, and fresh basil is elevated with the tang of nonfat Greek yogurt and the wholesome boost of cannellini beans—perfect for a satisfying breakfast, lunch, or dinner.

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NUTRITION

490kcal
Protein
38.4g
Fat
5.9g
Carbs
75.2g

SERVINGS

1 serving

INGREDIENTS

1 can (14.5 oz) Canned Diced Tomatoes

1 medium Red Bell Pepper

1 medium Yellow Onion

3 cloves Garlic

1 cup Low Sodium Chicken Broth

1/2 cup chopped Fresh Basil

1 cup Nonfat Greek Yogurt

1 teaspoon Olive Oil

100 grams Cannellini Beans

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PREPARATION

  • 1

    Heat the olive oil in a large pot over medium heat. Add the chopped onion and red bell pepper, and sauté until softened, about 5 minutes.

  • 2

    Add the minced garlic and cook for an additional 1 minute until fragrant.

  • 3

    Pour in the canned diced tomatoes and chicken broth. Bring the mixture to a simmer and let it cook for 10 minutes to blend the flavors.

  • 4

    Stir in the cannellini beans and chopped basil. Continue simmering for another 5 minutes.

  • 5

    Remove the pot from heat and use an immersion blender to blend the soup until smooth. For a chunkier texture, blend only half of the soup and then combine.

  • 6

    Once the soup has reached your desired consistency, stir in the nonfat Greek yogurt until thoroughly mixed. Season with salt and pepper to taste.

  • 7

    Serve warm, garnished with extra basil if desired.

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, rich tomato basil soup that’s both comforting and nourishing. This creamy blend of diced tomatoes, vibrant red bell pepper, and fresh basil is elevated with the tang of nonfat Greek yogurt and the wholesome boost of cannellini beans—perfect for a satisfying breakfast, lunch, or dinner.

NUTRITION

490kcal
Protein
38.4g
Fat
5.9g
Carbs
75.2g

SERVINGS

1 serving

INGREDIENTS

1 can (14.5 oz) Canned Diced Tomatoes

1 medium Red Bell Pepper

1 medium Yellow Onion

3 cloves Garlic

1 cup Low Sodium Chicken Broth

1/2 cup chopped Fresh Basil

1 cup Nonfat Greek Yogurt

1 teaspoon Olive Oil

100 grams Cannellini Beans

PREPARATION

  • 1

    Heat the olive oil in a large pot over medium heat. Add the chopped onion and red bell pepper, and sauté until softened, about 5 minutes.

  • 2

    Add the minced garlic and cook for an additional 1 minute until fragrant.

  • 3

    Pour in the canned diced tomatoes and chicken broth. Bring the mixture to a simmer and let it cook for 10 minutes to blend the flavors.

  • 4

    Stir in the cannellini beans and chopped basil. Continue simmering for another 5 minutes.

  • 5

    Remove the pot from heat and use an immersion blender to blend the soup until smooth. For a chunkier texture, blend only half of the soup and then combine.

  • 6

    Once the soup has reached your desired consistency, stir in the nonfat Greek yogurt until thoroughly mixed. Season with salt and pepper to taste.

  • 7

    Serve warm, garnished with extra basil if desired.