Name: Creamy Roasted Tomato Basil Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 2 cups Cherry Tomatoes (300g); 1/2 medium Red Bell Pepper (75g); 1/2 medium Yellow Onion (55g); 2 cloves Garlic (6g); 1 tbsp Olive Oil (13.5g); 1 cup Low Sodium Vegetable Broth (240g); 1.5 cups Plain Nonfat Greek Yogurt (367.5g); 2 tbsp Fresh Basil (4g)

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

YOUR SOLIN GENERATED RECIPE

Creamy Roasted Tomato Basil Soup

Savor the comforting warmth of roasted cherry tomatoes and red bell pepper blended into a velvety, creamy soup accented with fragrant basil. This vibrant bowl marries the tanginess of roasted vegetables with the smooth, protein-rich creaminess of Greek yogurt, offering a delightful balance of flavors and textures perfect for any meal.

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NUTRITION

Protein

39.5g

Fat

14.8g

Carbs

40.7g

SERVINGS

1 serving

INGREDIENTS

2 cups Cherry Tomatoes (300g)

1/2 medium Red Bell Pepper (75g)

1/2 medium Yellow Onion (55g)

2 cloves Garlic (6g)

1 tbsp Olive Oil (13.5g)

1 cup Low Sodium Vegetable Broth (240g)

1.5 cups Plain Nonfat Greek Yogurt (367.5g)

2 tbsp Fresh Basil (4g)

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PREPARATION

1
Preheat your oven to 400°F (200°C).
2
Halve the cherry tomatoes, red bell pepper, and yellow onion. Toss them with olive oil, salt, and pepper on a baking sheet.
3
Roast the vegetables in the oven for 20-25 minutes until they are soft and slightly caramelized.
4
In a medium saucepan, heat the roasted vegetables with the vegetable broth and minced garlic over medium heat for about 5 minutes to meld flavors.
5
Allow the mixture to cool slightly, then blend until smooth using an immersion blender or countertop blender.
6
Stir in the plain nonfat Greek yogurt until fully incorporated for a creamy texture.
7
Fold in the freshly chopped basil, adjust seasoning as needed, and serve warm.