YOUR SOLIN GENERATED RECIPE
Creamy Roasted Tomato Basil Soup
A velvety roasted tomato basil soup finished with a cooling swirl of nonfat Greek yogurt and garnished with tender grilled chicken, marrying robust, roasted flavors with a creamy texture and bright herbal notes. This soup is a comforting, protein-packed meal that's both satisfying and refreshing.
INGREDIENTS
4 cups chopped Roma tomatoes (≈600g)
1 medium yellow onion (≈110g)
4 garlic cloves
1 cup fresh basil leaves
1 tbsp extra virgin olive oil
2 cups low-sodium vegetable broth
1/2 cup nonfat Greek yogurt
3 ounces grilled chicken breast
Salt and black pepper to taste
PREPARATION
Preheat your oven to 400°F.
Place the chopped Roma tomatoes, sliced onion, and unpeeled garlic cloves on a baking sheet. Drizzle with olive oil and season lightly with salt and black pepper.
Roast the vegetables in the oven for 25-30 minutes until they are soft and slightly caramelized.
Once roasted, peel the garlic and transfer all vegetables to a blender along with the fresh basil leaves. Add one cup of vegetable broth and blend until smooth.
Pour the blended mixture into a large saucepan. Stir in the remaining cup of vegetable broth and heat gently over medium heat. Adjust seasoning with salt and pepper if needed.
Meanwhile, slice the grilled chicken breast into bite-sized pieces.
To serve, ladle the hot soup into bowls, swirl in the nonfat Greek yogurt, and top with slices of grilled chicken. Garnish with extra basil if desired.