YOUR SOLIN GENERATED RECIPE
Creamy Roasted Tomato Basil Soup
Oven-roasted tomatoes and garlic blended with savory bone broth and finished with a silky swirl of Greek yogurt and tender shredded chicken.
INGREDIENTS
1.5 cup cherry tomatoes
2 clove garlic
1 tbsp extra virgin olive oil
0.25 tsp sea salt
0.25 tsp black pepper
0.25 cup yellow onion
0.5 cup chicken bone broth
4.5 oz cooked chicken breast
0.25 cup plain greek yogurt
0.25 cup fresh basil
1 tbsp parmesan cheese
PREPARATION
Preheat your oven to 400°F and toss the cherry tomatoes and whole garlic cloves with olive oil, sea salt, and black pepper on a large baking sheet.
Roast the vegetables for 20 minutes until the tomatoes are blistered and have released their fragrant juices.
While the tomatoes roast, sauté the diced yellow onion in a medium pot over medium heat until softened and translucent.
Add the roasted tomatoes, garlic, and any juices from the pan into the pot with the onions.
Pour in the chicken bone broth and simmer the mixture for 5 minutes to allow the flavors to meld.
Use an immersion blender to process the soup until it reaches a completely smooth and creamy consistency.
Stir in the shredded cooked chicken breast and the Greek yogurt, heating gently for 2 minutes over low heat without allowing the soup to reach a boil.
Serve warm, garnished with fresh chiffonade basil and a sprinkle of parmesan cheese.