YOUR SOLIN GENERATED RECIPE
Creamy Roasted Tomato Basil Soup
Sheet-pan roasted tomatoes and garlic blended into a velvety soup with tender shredded chicken and fresh basil for a vibrant, herbaceous finish.
INGREDIENTS
3 oz chicken breast
2 cups Roma tomatoes
0.5 cup yellow onion
3 cloves garlic
1 tbsp extra virgin olive oil
0.5 cup plain non-fat Greek yogurt
0.5 cup 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, diced yellow onion, peeled garlic cloves, and the chicken breast onto the prepared baking sheet.
Drizzle the olive oil over the ingredients and sprinkle with the sea salt and black pepper, tossing the vegetables slightly to coat.
Roast for 22 to 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 using two forks, then set the shredded meat aside.
Transfer the roasted tomatoes, onions, garlic, and all the 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.
Pour the blended soup into a saucepan over low heat, then stir in the shredded chicken and whisk in the Greek yogurt until the soup is velvety and warmed through.
Serve immediately, garnished with a few extra basil leaves if desired.