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 vibrant, velvety bowl of Creamy Tomato Basil Soup that marries the tang of ripe tomatoes with the smoothness of nonfat Greek yogurt and the heartiness of white beans. Infused with aromatic basil and softened by the gentle warmth of sautéed onion and garlic, this soup is a comforting and protein-packed delight perfect whether for breakfast, lunch, or dinner.

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NUTRITION

576kcal
Protein
36.7g
Fat
16.1g
Carbs
76.4g

SERVINGS

1 serving

INGREDIENTS

400g Ripe Tomatoes

240g White Beans (Cannellini)

110g Yellow Onion

9g Garlic (approx. 3 cloves)

480ml Vegetable Broth

1 tablespoon Olive Oil

150g Nonfat Greek Yogurt

1/4 cup Fresh Basil

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PREPARATION

  • 1

    In a large pot, heat the olive oil over medium heat. Add the chopped yellow onion and sauté until translucent, about 4-5 minutes.

  • 2

    Add the minced garlic and cook for another minute until fragrant.

  • 3

    Stir in the chopped ripe tomatoes and cook for about 5 minutes until they begin to break down.

  • 4

    Add the white beans and vegetable broth. Bring the mixture to a simmer and let it cook for 10 minutes to allow flavors to meld.

  • 5

    Remove the pot from heat. Using an immersion blender (or a countertop blender in batches), blend the soup until smooth but still slightly textured.

  • 6

    Stir in the nonfat Greek yogurt and chopped fresh basil. Season with salt and pepper to taste.

  • 7

    Return the pot to low heat and warm the soup gently without boiling, stirring occasionally for another 2-3 minutes.

  • 8

    Serve hot and enjoy your creamy, protein-packed tomato basil soup.

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 vibrant, velvety bowl of Creamy Tomato Basil Soup that marries the tang of ripe tomatoes with the smoothness of nonfat Greek yogurt and the heartiness of white beans. Infused with aromatic basil and softened by the gentle warmth of sautéed onion and garlic, this soup is a comforting and protein-packed delight perfect whether for breakfast, lunch, or dinner.

NUTRITION

576kcal
Protein
36.7g
Fat
16.1g
Carbs
76.4g

SERVINGS

1 serving

INGREDIENTS

400g Ripe Tomatoes

240g White Beans (Cannellini)

110g Yellow Onion

9g Garlic (approx. 3 cloves)

480ml Vegetable Broth

1 tablespoon Olive Oil

150g Nonfat Greek Yogurt

1/4 cup Fresh Basil

PREPARATION

  • 1

    In a large pot, heat the olive oil over medium heat. Add the chopped yellow onion and sauté until translucent, about 4-5 minutes.

  • 2

    Add the minced garlic and cook for another minute until fragrant.

  • 3

    Stir in the chopped ripe tomatoes and cook for about 5 minutes until they begin to break down.

  • 4

    Add the white beans and vegetable broth. Bring the mixture to a simmer and let it cook for 10 minutes to allow flavors to meld.

  • 5

    Remove the pot from heat. Using an immersion blender (or a countertop blender in batches), blend the soup until smooth but still slightly textured.

  • 6

    Stir in the nonfat Greek yogurt and chopped fresh basil. Season with salt and pepper to taste.

  • 7

    Return the pot to low heat and warm the soup gently without boiling, stirring occasionally for another 2-3 minutes.

  • 8

    Serve hot and enjoy your creamy, protein-packed tomato basil soup.