YOUR SOLIN GENERATED RECIPE
Creamy Roasted Tomato Basil Soup
Oven-roasted Roma tomatoes and aromatic basil blended into a velvety soup, topped with tender shredded chicken for a satisfying and protein-rich meal.
INGREDIENTS
3 oz cooked shredded chicken breast
2 cups Roma tomatoes
1 tbsp extra virgin olive oil
0.5 cup plain non-fat Greek yogurt
0.5 cup yellow onion
2 cloves garlic
1 cup low sodium vegetable broth
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 large baking sheet with parchment paper.
Place the halved Roma tomatoes, chopped yellow onion, and garlic cloves on the sheet, then drizzle with olive oil and sprinkle with sea salt and black pepper.
Roast the vegetables for 25-30 minutes until the tomatoes are blistered and the onions are slightly caramelized.
Transfer the roasted vegetables and any juices from the pan into a high-speed blender.
Add the vegetable broth and fresh basil leaves to the blender and process until the mixture is completely smooth and velvety.
Pour the soup into a medium pot over low heat, then whisk in the Greek yogurt and add the shredded chicken breast.
Stir gently until the soup is heated through and the chicken is well incorporated before serving.