Healthy Creamy Tomato Basil Soup

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

Healthy Creamy Tomato Basil Soup

YOUR SOLIN GENERATED RECIPE

Healthy Creamy Tomato Basil Soup

A vibrant and heartwarming tomato basil soup that balances the rich tang of tomatoes with a creamy texture, accented by fresh basil and a hint of Parmesan. This recipe infuses protein-rich cannellini beans and nonfat Greek yogurt for an extra boost, making it a nutritious, satisfying option for breakfast, lunch, or dinner.

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NUTRITION

502kcal
Protein
37.8g
Fat
13.1g
Carbs
59.7g

SERVINGS

1 serving

INGREDIENTS

1 tsp Extra Virgin Olive Oil

1 cup Diced Tomatoes

1 cup Cannellini Beans

1/2 cup Nonfat Greek Yogurt

1 oz Grated Parmesan Cheese

1 cup Vegetable Broth

1/4 medium Onion

1 Garlic Clove

1 handful Fresh Basil Leaves

Salt and Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Add the diced tomatoes (with their juices) and the vegetable broth to the saucepan. Stir to combine and bring the mixture to a simmer.

  • 3

    Rinse and drain the cannellini beans, then add them to the simmering soup. Allow the flavors to meld for about 10 minutes.

  • 4

    Remove the pan from heat and stir in the fresh basil leaves. Using an immersion blender or countertop blender, blend the soup until smooth with a few chunks remaining for texture.

  • 5

    Return the soup to low heat and stir in the nonfat Greek yogurt gradually to incorporate a creamy consistency without curdling. Season with salt and pepper to taste.

  • 6

    Ladle the hot soup into a bowl and top with grated Parmesan cheese. Serve warm and enjoy the hearty, protein-rich flavors.

Healthy Creamy Tomato Basil Soup

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

Healthy Creamy Tomato Basil Soup

YOUR SOLIN GENERATED RECIPE

Healthy Creamy Tomato Basil Soup

A vibrant and heartwarming tomato basil soup that balances the rich tang of tomatoes with a creamy texture, accented by fresh basil and a hint of Parmesan. This recipe infuses protein-rich cannellini beans and nonfat Greek yogurt for an extra boost, making it a nutritious, satisfying option for breakfast, lunch, or dinner.

NUTRITION

502kcal
Protein
37.8g
Fat
13.1g
Carbs
59.7g

SERVINGS

1 serving

INGREDIENTS

1 tsp Extra Virgin Olive Oil

1 cup Diced Tomatoes

1 cup Cannellini Beans

1/2 cup Nonfat Greek Yogurt

1 oz Grated Parmesan Cheese

1 cup Vegetable Broth

1/4 medium Onion

1 Garlic Clove

1 handful Fresh Basil Leaves

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    Add the diced tomatoes (with their juices) and the vegetable broth to the saucepan. Stir to combine and bring the mixture to a simmer.

  • 3

    Rinse and drain the cannellini beans, then add them to the simmering soup. Allow the flavors to meld for about 10 minutes.

  • 4

    Remove the pan from heat and stir in the fresh basil leaves. Using an immersion blender or countertop blender, blend the soup until smooth with a few chunks remaining for texture.

  • 5

    Return the soup to low heat and stir in the nonfat Greek yogurt gradually to incorporate a creamy consistency without curdling. Season with salt and pepper to taste.

  • 6

    Ladle the hot soup into a bowl and top with grated Parmesan cheese. Serve warm and enjoy the hearty, protein-rich flavors.