YOUR SOLIN GENERATED RECIPE
Creamy Roasted Tomato Basil Soup
Oven-roasted tomatoes and aromatics are simmered with protein-rich white beans and bone broth, then blended into a velvety soup served with juicy grilled chicken.
INGREDIENTS
4 medium Roma tomatoes
1 tbsp Extra virgin olive oil
0.5 cup Cannellini beans
1 cup Chicken bone broth
4.5 oz Boneless skinless chicken breast
2 cloves Garlic
0.25 cup Fresh basil
0.25 tsp Sea salt
0.25 tsp Black pepper
0.25 tsp Dried oregano
PREPARATION
Preheat your oven to 400°F (200°C).
Halve the Roma tomatoes and place them on a baking sheet along with the peeled garlic cloves.
Drizzle with half of the olive oil and sprinkle with the sea salt, black pepper, and dried oregano.
Roast for 25-30 minutes until the tomatoes are tender and have developed a slight char.
While the tomatoes roast, season the chicken breast and grill it in a pan with the remaining olive oil over medium-high heat for about 6 minutes per side until cooked through.
In a medium pot, combine the roasted tomatoes, garlic, cannellini beans, and chicken bone broth.
Bring the mixture to a gentle simmer for 5 minutes to allow the flavors to meld.
Transfer the soup mixture to a high-speed blender, add the fresh basil, and blend until completely velvety and smooth.
Slice the grilled chicken into strips and serve it directly on top of the warm soup.