YOUR SOLIN GENERATED RECIPE
Creamy Roasted Tomato Basil Soup
Sheet-pan roasted tomatoes and garlic are blended into a velvety bone broth base, finished with tender shredded chicken and fresh basil for a vibrant, protein-packed meal.
INGREDIENTS
4 oz chicken breast
1.5 cup chicken bone broth
2 cup roma tomatoes
0.5 cup yellow onion
3 clove garlic
1 tsp extra virgin olive oil
0.25 cup plain Greek yogurt
0.25 cup fresh basil leaves
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp dried oregano
PREPARATION
Preheat your oven to 400°F and line a baking sheet with parchment paper.
Place the halved roma tomatoes, chopped yellow onion, and peeled garlic cloves on the baking sheet.
Drizzle the vegetables with extra virgin olive oil and sprinkle with sea salt, black pepper, and dried oregano.
Roast for 25-30 minutes until the tomatoes are soft and slightly charred around the edges.
While the vegetables roast, poach or pan-sear the chicken breast until fully cooked, then shred it into bite-sized pieces.
Transfer the roasted vegetables and any accumulated juices into a high-speed blender.
Add the chicken bone broth and fresh basil leaves to the blender and process until the soup is completely smooth and creamy.
Pour the blended soup into a medium pot over medium-low heat.
Stir in the shredded chicken breast and the plain Greek yogurt, whisking gently until the yogurt is fully incorporated.
Heat for 3-5 minutes until warmed through, being careful not to let the soup reach a rolling boil to prevent the yogurt from curdling.
Ladle into a bowl and garnish with additional fresh basil if desired.