YOUR SOLIN GENERATED RECIPE
Creamy Roasted Tomato Basil Soup
Slow-roasted Roma tomatoes and garlic blended with protein-rich Greek yogurt and topped with juicy sliced chicken breast for a velvety, comforting finish.
INGREDIENTS
4 oz chicken breast
2 cups Roma tomatoes
0.5 cup non-fat Greek yogurt
1 tbsp extra virgin olive oil
2 cloves garlic
0.25 cup fresh basil
0.5 cup chicken bone broth
0.25 tsp sea salt
0.25 tsp black pepper
0.25 cup yellow onion
PREPARATION
Preheat your oven to 400°F and line a large baking sheet with parchment paper.
Halve the Roma tomatoes and place them on the sheet along with the peeled garlic cloves and chopped yellow onion.
Drizzle the vegetables with extra virgin olive oil and sprinkle with sea salt and black pepper.
Roast the vegetables for 25 to 30 minutes until the tomatoes are blistered and slightly charred.
While the vegetables roast, poach or pan-sear the chicken breast until the internal temperature reaches 165°F, then slice it into thin strips.
Transfer the roasted vegetables and any accumulated juices from the pan into a high-speed blender.
Add the chicken bone broth and fresh basil to the blender, then process until the mixture is completely smooth.
Pour the soup into a bowl and stir in the non-fat Greek yogurt until the texture is creamy and the color is a pale orange.
Top the soup with the sliced chicken breast and garnish with additional fresh basil leaves before serving.