Creamy Roasted Tomato Basil Soup

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

Creamy Roasted Tomato Basil Soup

YOUR SOLIN GENERATED RECIPE

Creamy Roasted Tomato Basil Soup

A velvety smooth tomato soup made with oven-roasted tomatoes, fresh basil, and a touch of cream. The slow roasting process brings out the natural sweetness of the tomatoes, creating deep, rich flavors that blend perfectly with aromatic herbs and garlic.

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NUTRITION

509kcal
Protein
35.5g
Fat
16.1g
Carbs
63.9g

SERVINGS

1 serving

INGREDIENTS

8 medium Roma tomatoes

1 cup plain nonfat Greek yogurt

1 cup fresh basil leaves

4 cloves garlic

1 medium yellow onion

2 cups vegetable broth

1 tablespoon extra virgin olive oil

Salt and black pepper to taste

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PREPARATION

  • 1

    Preheat oven to 400°F (200°C)

  • 2

    Cut tomatoes in half lengthwise and place on a baking sheet

  • 3

    Peel garlic cloves and add to the baking sheet

  • 4

    Drizzle olive oil over tomatoes and garlic, season with salt and pepper

  • 5

    Roast in the oven for 25-30 minutes until tomatoes are soft and slightly caramelized

  • 6

    Meanwhile, dice the onion

  • 7

    Heat a small amount of the vegetable broth in a large pot over medium heat

  • 8

    Add diced onion and sauté until translucent, about 5 minutes

  • 9

    Once tomatoes and garlic are roasted, add them to the pot with onions

  • 10

    Pour in remaining vegetable broth and bring to a simmer

  • 11

    Add fresh basil leaves

  • 12

    Use an immersion blender to puree the soup until smooth

  • 13

    Stir in Greek yogurt until well combined

  • 14

    Simmer for additional 5 minutes

  • 15

    Season with salt and pepper to taste

  • 16

    Serve hot, garnished with additional basil if desired

Creamy Roasted Tomato Basil Soup

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

Creamy Roasted Tomato Basil Soup

YOUR SOLIN GENERATED RECIPE

Creamy Roasted Tomato Basil Soup

A velvety smooth tomato soup made with oven-roasted tomatoes, fresh basil, and a touch of cream. The slow roasting process brings out the natural sweetness of the tomatoes, creating deep, rich flavors that blend perfectly with aromatic herbs and garlic.

NUTRITION

509kcal
Protein
35.5g
Fat
16.1g
Carbs
63.9g

SERVINGS

1 serving

INGREDIENTS

8 medium Roma tomatoes

1 cup plain nonfat Greek yogurt

1 cup fresh basil leaves

4 cloves garlic

1 medium yellow onion

2 cups vegetable broth

1 tablespoon extra virgin olive oil

Salt and black pepper to taste

PREPARATION

  • 1

    Preheat oven to 400°F (200°C)

  • 2

    Cut tomatoes in half lengthwise and place on a baking sheet

  • 3

    Peel garlic cloves and add to the baking sheet

  • 4

    Drizzle olive oil over tomatoes and garlic, season with salt and pepper

  • 5

    Roast in the oven for 25-30 minutes until tomatoes are soft and slightly caramelized

  • 6

    Meanwhile, dice the onion

  • 7

    Heat a small amount of the vegetable broth in a large pot over medium heat

  • 8

    Add diced onion and sauté until translucent, about 5 minutes

  • 9

    Once tomatoes and garlic are roasted, add them to the pot with onions

  • 10

    Pour in remaining vegetable broth and bring to a simmer

  • 11

    Add fresh basil leaves

  • 12

    Use an immersion blender to puree the soup until smooth

  • 13

    Stir in Greek yogurt until well combined

  • 14

    Simmer for additional 5 minutes

  • 15

    Season with salt and pepper to taste

  • 16

    Serve hot, garnished with additional basil if desired