YOUR SOLIN GENERATED RECIPE
Creamy Roasted Tomato Soup with Crispy Cheddar Sourdough and Fresh Green Salad
Enjoy a comforting bowl of roasted tomato soup gently blended with a touch of light cream, paired with a slice of crispy sourdough topped with melted cheddar, and a refreshing green salad crowned with tender grilled chicken. This meal harmoniously blends tangy, creamy, and savory elements to create a delightfully balanced dish.
INGREDIENTS
400g Roma Tomatoes
1/4 medium Red Onion
1 Garlic Clove
1 cup Low-Sodium Vegetable Broth
2 tbsp Light Cream
1 slice Sourdough Bread
0.5 oz Cheddar Cheese
2 cups Mixed Salad Greens
3 oz Grilled Chicken Breast
PREPARATION
Preheat the oven to 400°F. Arrange roughly chopped Roma tomatoes on a baking sheet, drizzle lightly with olive oil if desired, and roast for about 25-30 minutes until they are tender and slightly caramelized.
In a medium saucepan, sauté the finely chopped red onion and garlic over medium heat until softened and fragrant. Add the roasted tomatoes along with any juices.
Pour in the vegetable broth and bring the mixture to a simmer. Let it cook for about 10 minutes to meld the flavors.
Remove the soup from heat and blend until smooth using an immersion or countertop blender. Stir in the light cream and season with salt and pepper to taste.
For the crispy cheddar sourdough, toast a slice of sourdough bread until it is golden and crisp. Place a thin layer of shredded cheddar cheese on top while the toast is still warm to allow gentle melting.
Arrange the mixed salad greens on a plate. Top with sliced grilled chicken breast. Drizzle with a light dressing of your choice or a squeeze of lemon and a dash of olive oil.
Serve the creamy roasted tomato soup alongside the crispy cheddar sourdough and fresh green salad. Enjoy while warm!