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 comforting bowl of tomato basil soup, beautifully enhanced with a creamy blend of nonfat Greek yogurt and hearty cannellini beans. This dish offers a vibrant balance of tangy tomatoes, aromatic basil, and a hint of savory olive oil, making it a satisfying meal perfect for any time of the day.

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NUTRITION

508kcal
Protein
37.5g
Fat
5.5g
Carbs
74.3g

SERVINGS

1 serving

INGREDIENTS

1 can Canned Diced Tomatoes (411g)

1 medium Red Bell Pepper (120g)

1 small Yellow Onion (70g)

2 cloves Garlic (6g)

1/4 cup Fresh Basil (7g)

1 cup Low Sodium Vegetable Broth (240ml)

1 tsp Olive Oil (4.5g)

1 cup Nonfat Greek Yogurt (245g)

1/2 cup Cannellini Beans (130g)

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PREPARATION

  • 1

    Heat the olive oil in a large pot over medium heat. Add chopped yellow onion and minced garlic, and sauté until the onion becomes translucent.

  • 2

    Add the diced red bell pepper to the pot, cooking for an additional 2-3 minutes until slightly softened.

  • 3

    Pour in the canned diced tomatoes (with juices) and low sodium vegetable broth. Stir to combine, then bring the mixture to a simmer.

  • 4

    Let the soup simmer for about 10 minutes to meld the flavors together.

  • 5

    Stir in the chopped fresh basil and cannellini beans. Continue to simmer for another 3-5 minutes.

  • 6

    Remove the pot from heat and allow the soup to cool slightly. Using an immersion blender, blend the soup to your desired consistency—smooth with a few chunks or completely pureed.

  • 7

    Once blended, stir in the nonfat Greek yogurt until well incorporated, ensuring the soup becomes creamy without curdling.

  • 8

    Season with salt and pepper to taste, and serve warm. Optionally, garnish with extra basil leaves.

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 comforting bowl of tomato basil soup, beautifully enhanced with a creamy blend of nonfat Greek yogurt and hearty cannellini beans. This dish offers a vibrant balance of tangy tomatoes, aromatic basil, and a hint of savory olive oil, making it a satisfying meal perfect for any time of the day.

NUTRITION

508kcal
Protein
37.5g
Fat
5.5g
Carbs
74.3g

SERVINGS

1 serving

INGREDIENTS

1 can Canned Diced Tomatoes (411g)

1 medium Red Bell Pepper (120g)

1 small Yellow Onion (70g)

2 cloves Garlic (6g)

1/4 cup Fresh Basil (7g)

1 cup Low Sodium Vegetable Broth (240ml)

1 tsp Olive Oil (4.5g)

1 cup Nonfat Greek Yogurt (245g)

1/2 cup Cannellini Beans (130g)

PREPARATION

  • 1

    Heat the olive oil in a large pot over medium heat. Add chopped yellow onion and minced garlic, and sauté until the onion becomes translucent.

  • 2

    Add the diced red bell pepper to the pot, cooking for an additional 2-3 minutes until slightly softened.

  • 3

    Pour in the canned diced tomatoes (with juices) and low sodium vegetable broth. Stir to combine, then bring the mixture to a simmer.

  • 4

    Let the soup simmer for about 10 minutes to meld the flavors together.

  • 5

    Stir in the chopped fresh basil and cannellini beans. Continue to simmer for another 3-5 minutes.

  • 6

    Remove the pot from heat and allow the soup to cool slightly. Using an immersion blender, blend the soup to your desired consistency—smooth with a few chunks or completely pureed.

  • 7

    Once blended, stir in the nonfat Greek yogurt until well incorporated, ensuring the soup becomes creamy without curdling.

  • 8

    Season with salt and pepper to taste, and serve warm. Optionally, garnish with extra basil leaves.