Creamy Roasted Red Pepper Soup with Chicken

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Roasted Red Pepper Soup with Chicken

YOUR SOLIN GENERATED RECIPE

Creamy Roasted Red Pepper Soup with Chicken

Enjoy a velvety, flavorful roasted red pepper soup enriched with lean chicken breast and a hint of Greek yogurt for creaminess. This vibrant soup balances the sweetness of roasted peppers with savory accents and a smooth texture, making it a satisfying meal any time of day.

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NUTRITION

356kcal
Protein
42.4g
Fat
8.7g
Carbs
28.7g

SERVINGS

1 serving

INGREDIENTS

2 medium Roasted Red Bell Peppers (~244g total)

1 small Red Onion (~70g)

2 cloves Garlic (~6g)

2 cups Low Sodium Chicken Broth

1/2 cup Nonfat Greek Yogurt

3 ounces Cooked Chicken Breast

1 teaspoon Olive Oil

1/2 teaspoon Smoked Paprika

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F. Place the red bell peppers on a baking sheet and roast for about 20-25 minutes until the skin is charred and blistered. Remove from oven, let them cool, then peel off the skin and seeds.

  • 2

    Meanwhile, in a large pot, heat the olive oil over medium heat. Add the chopped red onion and sauté until translucent, about 3-4 minutes.

  • 3

    Add minced garlic and smoked paprika. Sauté for another 1 minute until fragrant.

  • 4

    Pour in the chicken broth and add the roasted peppers. Bring the mixture to a simmer and let it cook for 10 minutes to allow flavors to meld.

  • 5

    Transfer the soup to a blender in batches and blend until smooth. Return the soup to the pot.

  • 6

    Stir in the nonfat Greek yogurt for creaminess. Add the shredded cooked chicken breast and heat through on low heat, being careful not to boil once the yogurt is added.

  • 7

    Season with salt and pepper to taste. Serve warm and enjoy the rich, smoky flavor with a creamy finish.

Creamy Roasted Red Pepper Soup with Chicken

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Roasted Red Pepper Soup with Chicken

YOUR SOLIN GENERATED RECIPE

Creamy Roasted Red Pepper Soup with Chicken

Enjoy a velvety, flavorful roasted red pepper soup enriched with lean chicken breast and a hint of Greek yogurt for creaminess. This vibrant soup balances the sweetness of roasted peppers with savory accents and a smooth texture, making it a satisfying meal any time of day.

NUTRITION

356kcal
Protein
42.4g
Fat
8.7g
Carbs
28.7g

SERVINGS

1 serving

INGREDIENTS

2 medium Roasted Red Bell Peppers (~244g total)

1 small Red Onion (~70g)

2 cloves Garlic (~6g)

2 cups Low Sodium Chicken Broth

1/2 cup Nonfat Greek Yogurt

3 ounces Cooked Chicken Breast

1 teaspoon Olive Oil

1/2 teaspoon Smoked Paprika

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F. Place the red bell peppers on a baking sheet and roast for about 20-25 minutes until the skin is charred and blistered. Remove from oven, let them cool, then peel off the skin and seeds.

  • 2

    Meanwhile, in a large pot, heat the olive oil over medium heat. Add the chopped red onion and sauté until translucent, about 3-4 minutes.

  • 3

    Add minced garlic and smoked paprika. Sauté for another 1 minute until fragrant.

  • 4

    Pour in the chicken broth and add the roasted peppers. Bring the mixture to a simmer and let it cook for 10 minutes to allow flavors to meld.

  • 5

    Transfer the soup to a blender in batches and blend until smooth. Return the soup to the pot.

  • 6

    Stir in the nonfat Greek yogurt for creaminess. Add the shredded cooked chicken breast and heat through on low heat, being careful not to boil once the yogurt is added.

  • 7

    Season with salt and pepper to taste. Serve warm and enjoy the rich, smoky flavor with a creamy finish.