Name: Creamy Roasted Tomato Basil Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz chicken breast; 2 cups Roma tomatoes; 0.5 cup yellow onion; 2 cloves garlic; 1 tbsp extra virgin olive oil; 2 tbsp full-fat coconut milk; 0.5 cup chicken bone broth; 0.25 cup fresh basil; 0.25 tsp sea salt; 0.25 tsp black pepper

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

YOUR SOLIN GENERATED RECIPE

Creamy Roasted Tomato Basil Soup

Oven-roasted Roma tomatoes and garlic blended into a velvety soup with rich coconut milk and tender shredded chicken for a satisfying, herb-infused finish.

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NUTRITION

Protein

51.5g

Fat

28.2g

Carbs

28.8g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

2 cups Roma tomatoes

0.5 cup yellow onion

2 cloves garlic

1 tbsp extra virgin olive oil

2 tbsp full-fat coconut milk

0.5 cup chicken bone broth

0.25 cup fresh basil

0.25 tsp sea salt

0.25 tsp black pepper

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PREPARATION

1
Preheat your oven to 400°F and line a large rimmed baking sheet with parchment paper.
2
Halve the Roma tomatoes and cut the onion into thick wedges, then place them on the baking sheet with the whole garlic cloves.
3
Drizzle the vegetables with olive oil and sprinkle with sea salt and black pepper, tossing to coat evenly.
4
Roast for 25-30 minutes until the tomatoes are blistered and the onions have caramelized edges.
5
While the vegetables roast, poach the chicken breast in simmering water for 12-15 minutes until fully cooked, then shred with two forks.
6
Transfer the roasted tomatoes, onions, and garlic into a high-speed blender, ensuring you include all the juices from the pan.
7
Add the bone broth, coconut milk, and fresh basil to the blender and process on high until the soup is completely smooth.
8
Pour the warm soup into a bowl and stir in the shredded chicken to incorporate before serving.