YOUR SOLIN GENERATED RECIPE
Creamy Roasted Tomato Basil Soup with Garlic Herb Chicken
Sheet-pan roasted tomatoes and garlic blended into a velvety soup with cannellini beans, served with juicy herb-seasoned chicken for a satisfying, nutrient-dense meal.
INGREDIENTS
5 oz chicken breast
2 cup roma tomatoes
0.5 cup yellow onion
2 cloves garlic
0.25 cup cannellini beans
0.25 cup plain greek yogurt
1 tsp olive oil
0.5 cup vegetable broth
0.25 cup fresh basil
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp dried oregano
PREPARATION
Preheat your oven to 400°F (200°C).
Halve the Roma tomatoes and roughly chop the yellow onion; place them on a baking sheet with the whole garlic cloves and drizzle with olive oil.
Roast the vegetables for 25 minutes until the tomatoes are blistered and the onion is slightly charred.
While the vegetables roast, season the chicken breast with sea salt, black pepper, and dried oregano, then grill or pan-sear until it reaches an internal temperature of 165°F.
Transfer the roasted tomatoes, onion, and garlic (squeezed out of their skins) to a high-speed blender along with the cannellini beans and vegetable broth.
Blend on high until the mixture is completely smooth and creamy.
Add the plain Greek yogurt and fresh basil to the blender and pulse a few times until the basil is finely flecked throughout the soup.
Slice the cooked chicken breast into strips and serve it over the warm soup in a deep bowl.