YOUR SOLIN GENERATED RECIPE
Creamy Roasted Tomato Basil Soup
Enjoy a velvety, savory bowl of roasted tomato basil soup with a hint of creaminess and a boost of protein from tender shredded chicken and white beans. This comforting dish is perfect as a light dinner or a hearty lunch, with a balance of tangy roasted tomatoes and fresh basil that dance on your palate with every spoonful.
INGREDIENTS
4 medium Fresh Tomatoes (680g)
1 medium Red Bell Pepper (119g)
1 small Yellow Onion (70g)
3 Garlic Cloves
1 teaspoon Olive Oil
1 cup Low-Sodium Vegetable Broth (240ml)
0.5 cup Canned Cannellini Beans (125g)
0.25 cup Low-Fat Greek Yogurt (60g)
2 ounces Grilled Chicken Breast (56g)
0.5 cup Fresh Basil Leaves
Salt & Pepper to taste
PREPARATION
Preheat your oven to 400°F (200°C).
Cut the tomatoes and red bell pepper into halves or quarters. Peel the onion and separate into large chunks. Toss the tomatoes, bell pepper, and onion with olive oil, salt, and pepper on a baking sheet.
Roast the vegetables in the oven for about 25-30 minutes until they are soft and slightly charred around the edges.
While the vegetables are roasting, sauté the garlic in a small pan with a splash of olive oil for 1-2 minutes until fragrant. Set aside.
Once roasted, transfer the vegetables into a large pot along with the sautéed garlic and the low-sodium vegetable broth. Bring the mixture to a simmer.
Add the cannellini beans and shredded grilled chicken breast to the pot, letting them warm through.
Using an immersion blender or standard blender, purée the soup until it reaches a creamy consistency, leaving a few chunks for texture if desired.
Return the soup to a gentle simmer, then stir in the low-fat Greek yogurt and fresh basil leaves. Adjust salt and pepper to taste.
Serve hot, garnished with additional fresh basil if desired.