YOUR SOLIN GENERATED RECIPE
Creamy Roasted Tomato Basil Soup
Sheet-pan roasted tomatoes and garlic blended into a velvety basil soup, topped with tender shredded chicken for a satisfying and aromatic meal.
INGREDIENTS
4 medium Roma tomatoes
3 cloves garlic
0.5 medium yellow onion
1 tbsp extra virgin olive oil
0.25 tsp sea salt
0.25 tsp black pepper
1 cup vegetable broth
0.25 cup fresh basil
0.5 cup nonfat Greek yogurt
4 oz cooked chicken breast
PREPARATION
Preheat oven to 400°F.
Halve the Roma tomatoes and peel the onion; place them on a baking sheet along with the whole garlic cloves.
Drizzle the vegetables with olive oil, sea salt, and black pepper, then roast for 25 minutes until soft and caramelized.
Transfer the roasted vegetables and any accumulated juices into a high-speed blender.
Add the vegetable broth and fresh basil to the blender, then process until the mixture is completely smooth.
Pour the soup into a pot over low heat and whisk in the nonfat Greek yogurt until the texture is creamy.
Stir in the shredded cooked chicken breast and warm through for 2-3 minutes before serving.