Roasted Tomato Basil Soup with Parmesan Crostini

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

Roasted Tomato Basil Soup with Parmesan Crostini

YOUR SOLIN GENERATED RECIPE

Roasted Tomato Basil Soup with Parmesan Crostini

Sheet-pan roasted tomatoes and garlic simmered with protein-rich cannellini beans and fresh basil, served with a crispy, golden parmesan-crusted sprouted grain crostini.

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NUTRITION

561kcal
Protein
39.8g
Fat
11.6g
Carbs
83.8g

SERVINGS

1 serving

INGREDIENTS

2 cups Roma tomatoes

0.5 medium Yellow onion

3 cloves Garlic

1 tsp Olive oil

0.5 tsp Sea salt

0.25 tsp Black pepper

1 cup Cannellini beans

1 cup Vegetable broth

0.25 cup Fresh basil

0.5 cup Non-fat Greek yogurt

1 slice Sprouted grain bread

2.5 tbsp Parmesan cheese

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PREPARATION

  • 1

    Preheat oven to 400°F and line a baking sheet with parchment paper.

  • 2

    Place halved Roma tomatoes, onion wedges, and garlic cloves on the sheet, then drizzle with olive oil, sea salt, and black pepper.

  • 3

    Roast for 30 minutes until the vegetables are soft and the tomato skins are slightly charred.

  • 4

    Transfer the roasted vegetables and any pan juices into a high-speed blender.

  • 5

    Add the rinsed cannellini beans, vegetable broth, and fresh basil to the blender, then process until completely smooth and creamy.

  • 6

    Pour the soup into a medium pot over low heat and whisk in the Greek yogurt until fully incorporated and heated through.

  • 7

    Place the sprouted grain bread on a small tray, sprinkle with parmesan cheese, and broil for 2-3 minutes until the cheese is bubbly and golden.

  • 8

    Ladle the hot soup into a bowl and serve immediately with the warm parmesan crostini.

Roasted Tomato Basil Soup with Parmesan Crostini

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

Roasted Tomato Basil Soup with Parmesan Crostini

YOUR SOLIN GENERATED RECIPE

Roasted Tomato Basil Soup with Parmesan Crostini

Sheet-pan roasted tomatoes and garlic simmered with protein-rich cannellini beans and fresh basil, served with a crispy, golden parmesan-crusted sprouted grain crostini.

NUTRITION

561kcal
Protein
39.8g
Fat
11.6g
Carbs
83.8g

SERVINGS

1 serving

INGREDIENTS

2 cups Roma tomatoes

0.5 medium Yellow onion

3 cloves Garlic

1 tsp Olive oil

0.5 tsp Sea salt

0.25 tsp Black pepper

1 cup Cannellini beans

1 cup Vegetable broth

0.25 cup Fresh basil

0.5 cup Non-fat Greek yogurt

1 slice Sprouted grain bread

2.5 tbsp Parmesan cheese

PREPARATION

  • 1

    Preheat oven to 400°F and line a baking sheet with parchment paper.

  • 2

    Place halved Roma tomatoes, onion wedges, and garlic cloves on the sheet, then drizzle with olive oil, sea salt, and black pepper.

  • 3

    Roast for 30 minutes until the vegetables are soft and the tomato skins are slightly charred.

  • 4

    Transfer the roasted vegetables and any pan juices into a high-speed blender.

  • 5

    Add the rinsed cannellini beans, vegetable broth, and fresh basil to the blender, then process until completely smooth and creamy.

  • 6

    Pour the soup into a medium pot over low heat and whisk in the Greek yogurt until fully incorporated and heated through.

  • 7

    Place the sprouted grain bread on a small tray, sprinkle with parmesan cheese, and broil for 2-3 minutes until the cheese is bubbly and golden.

  • 8

    Ladle the hot soup into a bowl and serve immediately with the warm parmesan crostini.