YOUR SOLIN GENERATED RECIPE
Creamy Roasted Tomato Basil Soup with Shredded Chicken
Oven-roasted vine tomatoes and garlic blended into a velvety soup, topped with tender shredded chicken and fresh basil for a comforting, protein-packed meal.
INGREDIENTS
5 oz chicken breast
2 cup Roma tomatoes
0.5 cup yellow onion
3 clove garlic
1 tbsp extra virgin olive oil
1 cup low-sodium chicken broth
0.25 cup fresh basil
2 tbsp plain Greek yogurt
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.
Halve the Roma tomatoes and roughly chop the onion, then place them on the baking sheet along with the peeled garlic cloves.
Drizzle the vegetables with olive oil and sprinkle with sea salt and black pepper, tossing to coat evenly.
Roast the vegetables for 25-30 minutes until the tomatoes are blistered and the onions are slightly caramelized.
While the vegetables roast, poach or pan-sear the chicken breast until the internal temperature reaches 165°F, then shred it finely using two forks.
Transfer the roasted vegetables and any accumulated juices into a high-speed blender, adding the chicken broth and fresh basil.
Blend on high until the soup is velvety and completely smooth.
Pour the soup into a bowl, swirl in the Greek yogurt for creaminess, and pile the shredded chicken in the center before serving.