YOUR SOLIN GENERATED RECIPE
Creamy Roasted Tomato Basil Soup
Oven-roasted tomatoes and garlic blended into a velvety soup with shredded chicken and fresh basil for a comforting, protein-packed meal.
INGREDIENTS
3.25 oz chicken breast
2 cup Roma tomatoes
0.5 cup yellow onion
2 clove garlic
1 tsp extra virgin olive oil
0.5 cup chicken bone broth
0.25 cup plain non-fat Greek yogurt
0.25 cup fresh basil leaves
0.25 tsp sea salt
0.25 tsp black pepper
PREPARATION
Preheat your oven to 400°F and line a baking sheet with parchment paper.
Place the halved Roma tomatoes, chopped onion, and whole garlic cloves on the sheet, drizzling with olive oil and sprinkling with sea salt and black pepper.
Roast the vegetables for 25 minutes until the tomatoes are blistered and the onions have caramelized edges.
Transfer the roasted vegetables and any accumulated juices into a high-speed blender.
Add the chicken bone broth, Greek yogurt, and fresh basil leaves to the blender and process until the mixture is completely smooth.
Pour the blended soup into a medium saucepan over medium heat.
Fold in the cooked shredded chicken breast and stir until the soup is heated through and steaming.
Garnish with an extra leaf of basil and serve warm.