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

Savor the vibrant flavors of sun-ripened tomatoes and fragrant basil in this silky, creamy soup. Enriched with low-fat Greek yogurt and hearty cannellini beans, each spoonful offers a harmonious blend of tang, creaminess, and subtle spice, perfect for a comforting meal any time of the day.

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NUTRITION

614kcal
Protein
48.5g
Fat
15.6g
Carbs
76.2g

SERVINGS

1 serving

INGREDIENTS

4 cups diced Fresh Tomatoes

1/2 cup Fresh Basil Leaves

1 medium Yellow Onion

2 cloves Garlic

1 tbsp Olive Oil

2 cups Low-Sodium Vegetable Broth

1.5 cups Low-Fat Greek Yogurt

1/2 cup Cannellini Beans

Salt & Pepper to taste

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PREPARATION

  • 1

    Heat olive oil in a large pot over medium heat and add the chopped yellow onion. Sauté until translucent, about 3-4 minutes.

  • 2

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

  • 3

    Stir in the diced fresh tomatoes and cook for 5-7 minutes until they start to break down.

  • 4

    Pour in the low-sodium vegetable broth and bring the mixture to a simmer. Allow it to cook for about 10 minutes to meld the flavors.

  • 5

    Add the cannellini beans and continue to simmer for another 5 minutes.

  • 6

    Remove the pot from the heat. Stir in the fresh basil leaves and then blend the soup using an immersion blender until smooth, or transfer in batches to a blender.

  • 7

    Return the blended soup to low heat and gently stir in the low-fat Greek yogurt until fully incorporated, creating a creamy consistency. Avoid boiling to prevent curdling.

  • 8

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

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

Savor the vibrant flavors of sun-ripened tomatoes and fragrant basil in this silky, creamy soup. Enriched with low-fat Greek yogurt and hearty cannellini beans, each spoonful offers a harmonious blend of tang, creaminess, and subtle spice, perfect for a comforting meal any time of the day.

NUTRITION

614kcal
Protein
48.5g
Fat
15.6g
Carbs
76.2g

SERVINGS

1 serving

INGREDIENTS

4 cups diced Fresh Tomatoes

1/2 cup Fresh Basil Leaves

1 medium Yellow Onion

2 cloves Garlic

1 tbsp Olive Oil

2 cups Low-Sodium Vegetable Broth

1.5 cups Low-Fat Greek Yogurt

1/2 cup Cannellini Beans

Salt & Pepper to taste

PREPARATION

  • 1

    Heat olive oil in a large pot over medium heat and add the chopped yellow onion. Sauté until translucent, about 3-4 minutes.

  • 2

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

  • 3

    Stir in the diced fresh tomatoes and cook for 5-7 minutes until they start to break down.

  • 4

    Pour in the low-sodium vegetable broth and bring the mixture to a simmer. Allow it to cook for about 10 minutes to meld the flavors.

  • 5

    Add the cannellini beans and continue to simmer for another 5 minutes.

  • 6

    Remove the pot from the heat. Stir in the fresh basil leaves and then blend the soup using an immersion blender until smooth, or transfer in batches to a blender.

  • 7

    Return the blended soup to low heat and gently stir in the low-fat Greek yogurt until fully incorporated, creating a creamy consistency. Avoid boiling to prevent curdling.

  • 8

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