Creamy Roasted Tomato Soup

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Roasted Tomato Soup

YOUR SOLIN GENERATED RECIPE

Creamy Roasted Tomato Soup

A velvety, roasted tomato soup with a creamy twist from nonfat Greek yogurt and a protein boost from hearty cannellini beans. Roasted red bell pepper and onions add sweetness, while garlic and basil bring a fresh, vibrant finish to this warming dish perfect for breakfast, lunch, or dinner.

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NUTRITION

430kcal
Protein
37g
Fat
6g
Carbs
69.7g

SERVINGS

1 serving

INGREDIENTS

400g Tomatoes, roasted

1/2 medium Red Bell Pepper

1 small Onion

2 Garlic cloves

1 tsp Olive Oil

1 cup Low-Sodium Vegetable Broth

1/2 cup Cannellini Beans

1 cup Nonfat Greek Yogurt

1 tbsp Fresh Basil

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PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Cut the tomatoes, red bell pepper, and onion into large chunks. Toss them with olive oil, salt, and pepper, then spread evenly on a baking sheet.

  • 3

    Roast the vegetables in the oven for 25-30 minutes until they are softened and slightly charred.

  • 4

    While the vegetables are roasting, peel and mince the garlic. If desired, you can lightly sauté the garlic in a small pan with a few drops of olive oil until fragrant.

  • 5

    Once roasted, transfer the tomatoes, bell pepper, onion, and garlic into a blender. Add the low-sodium vegetable broth and blend until smooth.

  • 6

    Pour the blended mixture into a saucepan and gently heat over medium-low heat. Stir in the cannellini beans and let simmer for 5 minutes to meld the flavors.

  • 7

    Remove the soup from heat and stir in the nonfat Greek yogurt until fully incorporated, creating a creamy consistency.

  • 8

    Garnish with freshly chopped basil before serving.

Creamy Roasted Tomato Soup

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Roasted Tomato Soup

YOUR SOLIN GENERATED RECIPE

Creamy Roasted Tomato Soup

A velvety, roasted tomato soup with a creamy twist from nonfat Greek yogurt and a protein boost from hearty cannellini beans. Roasted red bell pepper and onions add sweetness, while garlic and basil bring a fresh, vibrant finish to this warming dish perfect for breakfast, lunch, or dinner.

NUTRITION

430kcal
Protein
37g
Fat
6g
Carbs
69.7g

SERVINGS

1 serving

INGREDIENTS

400g Tomatoes, roasted

1/2 medium Red Bell Pepper

1 small Onion

2 Garlic cloves

1 tsp Olive Oil

1 cup Low-Sodium Vegetable Broth

1/2 cup Cannellini Beans

1 cup Nonfat Greek Yogurt

1 tbsp Fresh Basil

PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Cut the tomatoes, red bell pepper, and onion into large chunks. Toss them with olive oil, salt, and pepper, then spread evenly on a baking sheet.

  • 3

    Roast the vegetables in the oven for 25-30 minutes until they are softened and slightly charred.

  • 4

    While the vegetables are roasting, peel and mince the garlic. If desired, you can lightly sauté the garlic in a small pan with a few drops of olive oil until fragrant.

  • 5

    Once roasted, transfer the tomatoes, bell pepper, onion, and garlic into a blender. Add the low-sodium vegetable broth and blend until smooth.

  • 6

    Pour the blended mixture into a saucepan and gently heat over medium-low heat. Stir in the cannellini beans and let simmer for 5 minutes to meld the flavors.

  • 7

    Remove the soup from heat and stir in the nonfat Greek yogurt until fully incorporated, creating a creamy consistency.

  • 8

    Garnish with freshly chopped basil before serving.