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

A velvety and richly flavored tomato basil soup with a creamy twist from nonfat Greek yogurt and hearty cannellini beans. Perfectly balanced for a comforting dinner or a light lunch, this soup offers a delightful blend of fresh tomatoes, aromatic basil, and subtle garlic and onion notes, making each spoonful both satisfying and nutritious.

Try 7 days free, then $12.99 / mo.

NUTRITION

430kcal
Protein
32.8g
Fat
6.1g
Carbs
63.7g

SERVINGS

1 serving

INGREDIENTS

1.5 cups diced Tomatoes (225g)

0.25 medium Onion, diced (35g)

2 cloves Garlic (6g)

1 cup Low-Sodium Vegetable Broth (240g)

1 cup Cannellini Beans (240g)

0.75 cup Nonfat Greek Yogurt (170g)

1 teaspoon Olive Oil (5g)

0.25 cup Fresh Basil, chopped (5g)

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Heat olive oil in a medium saucepan over medium heat.

  • 2

    Sauté the diced onion and minced garlic until the onion becomes translucent and fragrant, about 3-4 minutes.

  • 3

    Add the diced tomatoes and vegetable broth to the saucepan. Bring the mixture to a simmer.

  • 4

    Let the soup simmer for 10-12 minutes to allow flavors to meld.

  • 5

    Stir in the fresh basil and then add the cannellini beans, letting the soup heat through for another 3 minutes.

  • 6

    Remove the soup from heat and use an immersion blender to blend until smooth, or blend in batches in a countertop blender.

  • 7

    Return the blended soup to low heat and stir in the nonfat Greek yogurt, ensuring it is well incorporated without boiling.

  • 8

    Season with salt and pepper to taste, then serve warm.

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

A velvety and richly flavored tomato basil soup with a creamy twist from nonfat Greek yogurt and hearty cannellini beans. Perfectly balanced for a comforting dinner or a light lunch, this soup offers a delightful blend of fresh tomatoes, aromatic basil, and subtle garlic and onion notes, making each spoonful both satisfying and nutritious.

NUTRITION

430kcal
Protein
32.8g
Fat
6.1g
Carbs
63.7g

SERVINGS

1 serving

INGREDIENTS

1.5 cups diced Tomatoes (225g)

0.25 medium Onion, diced (35g)

2 cloves Garlic (6g)

1 cup Low-Sodium Vegetable Broth (240g)

1 cup Cannellini Beans (240g)

0.75 cup Nonfat Greek Yogurt (170g)

1 teaspoon Olive Oil (5g)

0.25 cup Fresh Basil, chopped (5g)

PREPARATION

  • 1

    Heat olive oil in a medium saucepan over medium heat.

  • 2

    Sauté the diced onion and minced garlic until the onion becomes translucent and fragrant, about 3-4 minutes.

  • 3

    Add the diced tomatoes and vegetable broth to the saucepan. Bring the mixture to a simmer.

  • 4

    Let the soup simmer for 10-12 minutes to allow flavors to meld.

  • 5

    Stir in the fresh basil and then add the cannellini beans, letting the soup heat through for another 3 minutes.

  • 6

    Remove the soup from heat and use an immersion blender to blend until smooth, or blend in batches in a countertop blender.

  • 7

    Return the blended soup to low heat and stir in the nonfat Greek yogurt, ensuring it is well incorporated without boiling.

  • 8

    Season with salt and pepper to taste, then serve warm.