YOUR SOLIN GENERATED RECIPE
Creamy Roasted Tomato Basil Soup
Sheet-pan roasted tomatoes and garlic blended into a velvety basil soup, topped with protein-rich shredded chicken and a swirl of tangy Greek yogurt.
INGREDIENTS
4 oz Chicken breast
0.25 cup Plain Greek yogurt
2 cup Roma tomatoes
1 cup Chicken bone broth
0.5 cup Yellow onion
3 cloves Garlic
1 tbsp Extra virgin olive oil
0.25 cup Fresh basil leaves
0.5 tsp Sea salt
0.25 tsp Black pepper
0.25 tsp Dried oregano
PREPARATION
Preheat oven to 400°F and toss halved tomatoes, chopped onion, garlic cloves, and the chicken breast with olive oil, sea salt, black pepper, and dried oregano on a large baking sheet.
Roast for 25 minutes until the chicken is cooked through and the tomatoes are blistered and slightly charred.
Remove the chicken from the pan and shred it with two forks, setting it aside for later.
Transfer the roasted vegetables and any accumulated juices into a high-speed blender along with the chicken bone broth and fresh basil leaves.
Blend on high until the soup is completely smooth, then add the Greek yogurt and pulse until creamy and well combined.
Pour the soup into bowls, top with the shredded chicken, and serve warm with additional fresh basil.