NUTRITION

SERVINGS

INGREDIENTS

400g Roma Tomatoes

4 oz Chicken Breast

1/2 cup Cannellini Beans

1/4 cup Greek Yogurt

1 cup Vegetable Broth

1 tbsp Olive Oil

1/2 medium Yellow Onion

2 cloves Garlic

1/2 cup Fresh Basil Leaves

Salt & Pepper to taste

PREPARATION

• 1

  Preheat your oven to 400°F. Halve the Roma tomatoes and place them on a baking sheet along with the garlic cloves (unpeeled) drizzled with olive oil and a pinch of salt and pepper.

• 2

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

• 3

  While the tomatoes roast, dice the half onion and sauté it in a small pot with a little olive oil over medium heat until translucent.

• 4

  Add the vegetable broth to the pot and once the roasted tomatoes are done, squeeze the garlic out of its skins and add to the pot along with the tomatoes.

• 5

  Add the cannellini beans and bring the mixture to a simmer. Allow it to cook for about 10 minutes to blend the flavors.

• 6

  Using an immersion blender (or countertop blender in batches), blend the soup until smooth. Stir in the Greek yogurt for creaminess.

• 7

  Season with salt and pepper to taste.

• 8

  Quickly grill or roast the chicken breast until fully cooked, then shred it into bite-sized pieces and stir through the soup, or serve it on top for added protein.

• 9

  Finish by stirring in fresh basil leaves. Serve warm and enjoy your creamy, protein-enhanced roasted tomato basil soup.