Creamy Roasted Tomato Basil Soup

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Roasted Tomato Basil Soup

YOUR SOLIN GENERATED RECIPE

Creamy Roasted Tomato Basil Soup

Roasted vine-ripened tomatoes and garlic blended into a velvety soup with shredded chicken breast and fresh basil for a comforting, herb-infused finish.

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NUTRITION

403kcal
Protein
42.1g
Fat
16.0g
Carbs
26.6g

SERVINGS

1 serving

INGREDIENTS

4 oz chicken breast

2 cup roma tomatoes

0.5 cup yellow onion

2 clove garlic

1 cup chicken bone broth

0.25 cup greek yogurt

2 tsp olive oil

0.25 cup fresh basil

0.25 tsp sea salt

0.25 tsp black pepper

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PREPARATION

  • 1

    Preheat oven to 400°F.

  • 2

    Toss halved tomatoes, chopped onion, and peeled garlic with olive oil, sea salt, and black pepper on a large baking sheet.

  • 3

    Roast for 25 minutes until the tomatoes are blistered and slightly charred on the edges.

  • 4

    Transfer the roasted vegetables and any pan juices into a high-speed blender with the chicken bone broth and blend until completely smooth.

  • 5

    Pour the soup into a medium pot over medium heat and stir in the shredded chicken breast until warmed through.

  • 6

    Remove from the heat, stir in the plain Greek yogurt for a creamy finish, and garnish with fresh chopped basil before serving.

Creamy Roasted Tomato Basil Soup

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Roasted Tomato Basil Soup

YOUR SOLIN GENERATED RECIPE

Creamy Roasted Tomato Basil Soup

Roasted vine-ripened tomatoes and garlic blended into a velvety soup with shredded chicken breast and fresh basil for a comforting, herb-infused finish.

NUTRITION

403kcal
Protein
42.1g
Fat
16.0g
Carbs
26.6g

SERVINGS

1 serving

INGREDIENTS

4 oz chicken breast

2 cup roma tomatoes

0.5 cup yellow onion

2 clove garlic

1 cup chicken bone broth

0.25 cup greek yogurt

2 tsp olive oil

0.25 cup fresh basil

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

  • 1

    Preheat oven to 400°F.

  • 2

    Toss halved tomatoes, chopped onion, and peeled garlic with olive oil, sea salt, and black pepper on a large baking sheet.

  • 3

    Roast for 25 minutes until the tomatoes are blistered and slightly charred on the edges.

  • 4

    Transfer the roasted vegetables and any pan juices into a high-speed blender with the chicken bone broth and blend until completely smooth.

  • 5

    Pour the soup into a medium pot over medium heat and stir in the shredded chicken breast until warmed through.

  • 6

    Remove from the heat, stir in the plain Greek yogurt for a creamy finish, and garnish with fresh chopped basil before serving.