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

Savor a bright and comforting bowl of roasted tomato basil soup with a protein boost from tender shredded chicken. The roasted vegetables meld with aromatic basil and a splash of olive oil, creating a creamy, satisfying experience perfect for any meal.

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NUTRITION

463kcal
Protein
38.9g
Fat
18.3g
Carbs
41.2g

SERVINGS

1 serving

INGREDIENTS

5 medium Roma Tomatoes (600g)

100 grams cooked, shredded Chicken Breast

1 small Yellow Onion (70g)

3 cloves Garlic (9g)

1 tablespoon Olive Oil (14g)

1 cup Vegetable Broth (240g)

1/2 cup chopped Fresh Basil (15g)

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PREPARATION

  • 1

    Preheat the oven to 400°F (200°C).

  • 2

    Slice the Roma tomatoes in halves or quarters and place them on a baking sheet along with the peeled yellow onion (cut into wedges) and whole garlic cloves. Drizzle with olive oil and season lightly with salt and pepper.

  • 3

    Roast the vegetables in the oven for about 25-30 minutes until they are soft and slightly charred at the edges.

  • 4

    Once roasted, transfer the tomatoes, onion, and garlic to a blender. Add the vegetable broth and blend until smooth. Alternatively, use an immersion blender in a large pot.

  • 5

    Stir in the shredded chicken breast and chopped fresh basil into the blended soup. Warm the mixture on low heat for 5-10 minutes to meld the flavors without boiling.

  • 6

    Taste and adjust seasoning if needed, then serve hot and enjoy the creamy, savory flavors.

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

Savor a bright and comforting bowl of roasted tomato basil soup with a protein boost from tender shredded chicken. The roasted vegetables meld with aromatic basil and a splash of olive oil, creating a creamy, satisfying experience perfect for any meal.

NUTRITION

463kcal
Protein
38.9g
Fat
18.3g
Carbs
41.2g

SERVINGS

1 serving

INGREDIENTS

5 medium Roma Tomatoes (600g)

100 grams cooked, shredded Chicken Breast

1 small Yellow Onion (70g)

3 cloves Garlic (9g)

1 tablespoon Olive Oil (14g)

1 cup Vegetable Broth (240g)

1/2 cup chopped Fresh Basil (15g)

PREPARATION

  • 1

    Preheat the oven to 400°F (200°C).

  • 2

    Slice the Roma tomatoes in halves or quarters and place them on a baking sheet along with the peeled yellow onion (cut into wedges) and whole garlic cloves. Drizzle with olive oil and season lightly with salt and pepper.

  • 3

    Roast the vegetables in the oven for about 25-30 minutes until they are soft and slightly charred at the edges.

  • 4

    Once roasted, transfer the tomatoes, onion, and garlic to a blender. Add the vegetable broth and blend until smooth. Alternatively, use an immersion blender in a large pot.

  • 5

    Stir in the shredded chicken breast and chopped fresh basil into the blended soup. Warm the mixture on low heat for 5-10 minutes to meld the flavors without boiling.

  • 6

    Taste and adjust seasoning if needed, then serve hot and enjoy the creamy, savory flavors.