YOUR SOLIN GENERATED RECIPE
Creamy Roasted Tomato Basil Soup with Shredded Chicken
Vibrant Roma tomatoes and red peppers roasted until charred, then blended into a velvety soup finished with tender shredded chicken and aromatic fresh basil.
INGREDIENTS
4 oz chicken breast
2 cup Roma tomatoes
1 cup red bell pepper
0.5 cup yellow onion
2 clove garlic
0.5 tbsp olive oil
1 cup vegetable broth
0.25 cup plain Greek yogurt
0.25 cup fresh basil
0.25 tsp sea salt
0.25 tsp black pepper
PREPARATION
Preheat your oven to 400°F (200°C).
Place the halved Roma tomatoes, sliced red bell pepper, chopped yellow onion, and garlic cloves on a parchment-lined baking sheet.
Drizzle the vegetables with olive oil and season with sea salt and black pepper, tossing to coat evenly.
Roast the vegetables for 25-30 minutes until they are soft and the skins are slightly charred.
While the vegetables roast, cook the chicken breast in a skillet or poach in water until the internal temperature reaches 165°F, then shred it with two forks.
Transfer the roasted vegetables and any juices from the pan into a high-speed blender; add the vegetable broth and fresh basil.
Blend on high until the soup is completely smooth and velvety.
Pour the blended soup into a medium pot over low heat, whisk in the Greek yogurt until fully incorporated and creamy.
Fold in the shredded chicken and simmer for 2 minutes to heat through before serving.