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

A velvety and soothing tomato basil soup that comforts your palate with the freshness of basil and a creamy texture from nonfat Greek yogurt. This light yet nourishing bowl pairs vibrant tomatoes with white beans for an extra protein boost, gently simmered with aromatic garlic and onion, then finished with a drizzle of olive oil.

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NUTRITION

543kcal
Protein
38.2g
Fat
15.6g
Carbs
68.5g

SERVINGS

1 serving

INGREDIENTS

1 can Canned Diced Tomatoes (411g)

1 cup Nonfat Greek Yogurt (245g)

1/2 cup Cannellini Beans (130g)

1 tbsp Olive Oil (14g)

1 medium Yellow Onion (110g)

2 cloves Garlic (6g)

2 cups Low Sodium Vegetable Broth (480g)

1/4 cup Fresh Basil (8g)

Salt & Pepper to taste

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PREPARATION

  • 1

    Heat the olive oil in a large pot over medium heat.

  • 2

    Add the chopped yellow onion and minced garlic, sautéing until softened and fragrant, about 3-4 minutes.

  • 3

    Stir in the canned diced tomatoes (with juices) and low sodium vegetable broth. Bring the mixture to a simmer.

  • 4

    Add the cannellini beans and let the soup simmer on low heat for about 10 minutes to meld the flavors.

  • 5

    Remove the pot from heat and stir in the nonfat Greek yogurt until the soup is well-creamed and smooth.

  • 6

    Blend the soup using an immersion blender for a silky texture, leaving some chunks for body if desired.

  • 7

    Season with salt and pepper to taste, and stir in the fresh chopped basil.

  • 8

    Serve warm, garnished with an extra drizzle of olive oil or basil leaves if desired.

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

A velvety and soothing tomato basil soup that comforts your palate with the freshness of basil and a creamy texture from nonfat Greek yogurt. This light yet nourishing bowl pairs vibrant tomatoes with white beans for an extra protein boost, gently simmered with aromatic garlic and onion, then finished with a drizzle of olive oil.

NUTRITION

543kcal
Protein
38.2g
Fat
15.6g
Carbs
68.5g

SERVINGS

1 serving

INGREDIENTS

1 can Canned Diced Tomatoes (411g)

1 cup Nonfat Greek Yogurt (245g)

1/2 cup Cannellini Beans (130g)

1 tbsp Olive Oil (14g)

1 medium Yellow Onion (110g)

2 cloves Garlic (6g)

2 cups Low Sodium Vegetable Broth (480g)

1/4 cup Fresh Basil (8g)

Salt & Pepper to taste

PREPARATION

  • 1

    Heat the olive oil in a large pot over medium heat.

  • 2

    Add the chopped yellow onion and minced garlic, sautéing until softened and fragrant, about 3-4 minutes.

  • 3

    Stir in the canned diced tomatoes (with juices) and low sodium vegetable broth. Bring the mixture to a simmer.

  • 4

    Add the cannellini beans and let the soup simmer on low heat for about 10 minutes to meld the flavors.

  • 5

    Remove the pot from heat and stir in the nonfat Greek yogurt until the soup is well-creamed and smooth.

  • 6

    Blend the soup using an immersion blender for a silky texture, leaving some chunks for body if desired.

  • 7

    Season with salt and pepper to taste, and stir in the fresh chopped basil.

  • 8

    Serve warm, garnished with an extra drizzle of olive oil or basil leaves if desired.