Creamy Lobster Tomato Soup

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

Creamy Lobster Tomato Soup

YOUR SOLIN GENERATED RECIPE

Creamy Lobster Tomato Soup

Savor the luxurious yet light taste of this Creamy Lobster Tomato Soup, where succulent lobster meat mingles with fresh tomatoes and a hint of aromatics, all brightened with a dollop of low-fat Greek yogurt. The velvety broth is enriched with just a touch of olive oil and fragrant herbs, making it a delightful, comforting meal that satisfies both your palate and your nutritional goals.

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NUTRITION

326kcal
Protein
53.5g
Fat
7.1g
Carbs
23.8g

SERVINGS

1 serving

INGREDIENTS

8 oz Lobster Meat

1 cup Diced Tomatoes

1/4 cup Low-Fat Greek Yogurt

1 cup Low-Sodium Vegetable Broth

1/3 cup Chopped Onion

1 Garlic Clove

1 tsp Olive Oil

Salt & Pepper to taste

1 tbsp Fresh Basil

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PREPARATION

  • 1

    In a medium pot, heat the olive oil over medium heat and sauté the chopped onion and minced garlic until soft and fragrant, about 2-3 minutes.

  • 2

    Add the diced tomatoes to the pot and cook for another 3 minutes, stirring occasionally.

  • 3

    Pour in the low-sodium vegetable broth and bring the mixture to a gentle simmer.

  • 4

    Stir in the lobster meat and let it heat through for about 3-4 minutes, being careful not to overcook the lobster.

  • 5

    Reduce the heat to low and mix in the low-fat Greek yogurt slowly to create a creamy texture. Stir continuously until well combined.

  • 6

    Season the soup with salt and pepper to taste and add fresh basil for an aromatic finish.

  • 7

    Allow the soup to simmer for an additional minute, then remove from heat and serve warm.

Creamy Lobster Tomato Soup

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

Creamy Lobster Tomato Soup

YOUR SOLIN GENERATED RECIPE

Creamy Lobster Tomato Soup

Savor the luxurious yet light taste of this Creamy Lobster Tomato Soup, where succulent lobster meat mingles with fresh tomatoes and a hint of aromatics, all brightened with a dollop of low-fat Greek yogurt. The velvety broth is enriched with just a touch of olive oil and fragrant herbs, making it a delightful, comforting meal that satisfies both your palate and your nutritional goals.

NUTRITION

326kcal
Protein
53.5g
Fat
7.1g
Carbs
23.8g

SERVINGS

1 serving

INGREDIENTS

8 oz Lobster Meat

1 cup Diced Tomatoes

1/4 cup Low-Fat Greek Yogurt

1 cup Low-Sodium Vegetable Broth

1/3 cup Chopped Onion

1 Garlic Clove

1 tsp Olive Oil

Salt & Pepper to taste

1 tbsp Fresh Basil

PREPARATION

  • 1

    In a medium pot, heat the olive oil over medium heat and sauté the chopped onion and minced garlic until soft and fragrant, about 2-3 minutes.

  • 2

    Add the diced tomatoes to the pot and cook for another 3 minutes, stirring occasionally.

  • 3

    Pour in the low-sodium vegetable broth and bring the mixture to a gentle simmer.

  • 4

    Stir in the lobster meat and let it heat through for about 3-4 minutes, being careful not to overcook the lobster.

  • 5

    Reduce the heat to low and mix in the low-fat Greek yogurt slowly to create a creamy texture. Stir continuously until well combined.

  • 6

    Season the soup with salt and pepper to taste and add fresh basil for an aromatic finish.

  • 7

    Allow the soup to simmer for an additional minute, then remove from heat and serve warm.