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 luscious and heartwarming bowl of Creamy Fresh Tomato Basil Soup. The vibrant blend of ripe tomatoes, aromatic basil, and a hint of creaminess from nonfat Greek yogurt paired with protein-rich cannellini beans creates a comforting yet nutritious meal perfect for any time from breakfast to dinner.

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NUTRITION

586kcal
Protein
34.5g
Fat
16g
Carbs
82.2g

SERVINGS

1 serving

INGREDIENTS

4 medium Roma Tomatoes (600g)

1 medium Yellow Onion (110g)

2 Garlic Cloves (6g)

2 cups Low-Sodium Vegetable Broth (480ml)

1 cup Cannellini Beans (240g)

1/2 cup Fresh Basil Leaves

1/2 cup Nonfat Greek Yogurt (125g)

1 tbsp Olive Oil (14g)

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PREPARATION

  • 1

    Roughly chop the Roma tomatoes, yellow onion, and garlic cloves.

  • 2

    In a large pot, heat the olive oil over medium heat. Sauté the chopped onion and garlic until they become soft and fragrant, about 3-4 minutes.

  • 3

    Add the chopped tomatoes to the pot and cook for an additional 5 minutes, stirring occasionally.

  • 4

    Pour in the low-sodium vegetable broth and add the drained cannellini beans. Bring the mixture to a simmer and cook for 10-12 minutes to meld the flavors.

  • 5

    Turn off the heat and stir in the fresh basil leaves. Use an immersion blender to purée the soup to your desired consistency, leaving some texture if preferred.

  • 6

    Stir in the nonfat Greek yogurt until well combined, creating a creamy texture. Adjust seasoning with salt and pepper as needed.

  • 7

    Serve the soup warm, garnished with extra basil if desired.

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 luscious and heartwarming bowl of Creamy Fresh Tomato Basil Soup. The vibrant blend of ripe tomatoes, aromatic basil, and a hint of creaminess from nonfat Greek yogurt paired with protein-rich cannellini beans creates a comforting yet nutritious meal perfect for any time from breakfast to dinner.

NUTRITION

586kcal
Protein
34.5g
Fat
16g
Carbs
82.2g

SERVINGS

1 serving

INGREDIENTS

4 medium Roma Tomatoes (600g)

1 medium Yellow Onion (110g)

2 Garlic Cloves (6g)

2 cups Low-Sodium Vegetable Broth (480ml)

1 cup Cannellini Beans (240g)

1/2 cup Fresh Basil Leaves

1/2 cup Nonfat Greek Yogurt (125g)

1 tbsp Olive Oil (14g)

PREPARATION

  • 1

    Roughly chop the Roma tomatoes, yellow onion, and garlic cloves.

  • 2

    In a large pot, heat the olive oil over medium heat. Sauté the chopped onion and garlic until they become soft and fragrant, about 3-4 minutes.

  • 3

    Add the chopped tomatoes to the pot and cook for an additional 5 minutes, stirring occasionally.

  • 4

    Pour in the low-sodium vegetable broth and add the drained cannellini beans. Bring the mixture to a simmer and cook for 10-12 minutes to meld the flavors.

  • 5

    Turn off the heat and stir in the fresh basil leaves. Use an immersion blender to purée the soup to your desired consistency, leaving some texture if preferred.

  • 6

    Stir in the nonfat Greek yogurt until well combined, creating a creamy texture. Adjust seasoning with salt and pepper as needed.

  • 7

    Serve the soup warm, garnished with extra basil if desired.