YOUR SOLIN GENERATED RECIPE
Creamy Roasted Tomato Basil Soup
Sheet-pan roasted tomatoes and garlic blended into a velvety soup with protein-rich bone broth and tender shredded chicken for a comforting, herb-infused meal.
INGREDIENTS
6 whole Roma tomatoes
0.5 whole yellow onion
3 cloves garlic
0.5 tbsp extra virgin olive oil
0.5 tsp sea salt
0.25 tsp black pepper
0.5 cup tomato puree
1 cup chicken bone broth
0.25 cup fresh basil leaves
3.5 oz cooked chicken breast
2 tbsp plain Greek yogurt
PREPARATION
Preheat your oven to 400°F and line a large baking sheet with parchment paper.
Slice the Roma tomatoes and yellow onion into halves and place them on the baking sheet along with the peeled garlic cloves.
Drizzle the vegetables with extra virgin olive oil and season evenly with sea salt and black pepper.
Roast for 30-35 minutes until the tomatoes are blistered and the onions have developed caramelized edges.
Carefully transfer the roasted vegetables and any accumulated juices from the pan into a high-speed blender.
Add the tomato puree, chicken bone broth, and fresh basil leaves to the blender; process on high until the mixture is completely smooth and velvety.
Pour the soup into a medium pot over medium-low heat and fold in the shredded cooked chicken breast.
Simmer for 5 minutes to allow the flavors to meld, then ladle into bowls and top each with a dollop of plain Greek yogurt.