YOUR SOLIN GENERATED RECIPE
Creamy Roasted Tomato Basil Soup
Oven-roasted Roma tomatoes and garlic blended into a velvety basil-infused soup, served with succulent sliced chicken breast for a protein-packed finish.
INGREDIENTS
5 oz Chicken breast
4 medium Roma tomatoes
0.5 medium Yellow onion
3 cloves Garlic
0.5 tbsp Extra virgin olive oil
1 cup Low-sodium chicken broth
2 tbsp Full-fat coconut milk
0.25 cup Fresh basil leaves
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 the yellow 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.
Roast the vegetables for 25 to 30 minutes until the tomatoes are blistered and the onions are tender.
While the vegetables roast, season the chicken breast and grill or pan-sear over medium heat until the internal temperature reaches 165°F.
Set the chicken aside to rest for 5 minutes, then slice into thin strips.
Transfer the roasted tomatoes, onion, and garlic into a high-speed blender, ensuring you include any juices from the pan.
Add the chicken broth, coconut milk, and fresh basil to the blender and process until the soup is completely smooth and velvety.
Pour the warm soup into a bowl and top with the sliced chicken breast and additional fresh basil before serving.