YOUR SOLIN GENERATED RECIPE
Creamy Roasted Tomato Basil Soup with Garlic Shrimp
Fresh tomatoes and garlic roasted until caramelized and blended into a velvety soup, topped with succulent sautéed shrimp and a bright basil chiffonade.
INGREDIENTS
4 oz Shrimp
4 cups Roma tomatoes
1 medium Yellow onion
4 cloves Garlic
0.5 tbsp Olive oil
0.5 tsp Sea salt
0.25 tsp Black pepper
1 cup Vegetable broth
0.25 cup Greek yogurt
0.25 cup Fresh basil
1 tsp Dried oregano
PREPARATION
Preheat your oven to 400°F and line a large baking sheet with parchment paper.
Place the halved Roma tomatoes, quartered yellow onion, and garlic cloves on the sheet, then drizzle with half of the olive oil and sprinkle with sea salt, black pepper, and dried oregano.
Roast the vegetables for 30 minutes until they are tender and the edges have begun to caramelize.
Transfer the roasted vegetables and all the juices from the pan into a high-speed blender, add the vegetable broth, and blend until the consistency is smooth and velvety.
While the soup is blending, heat the remaining olive oil in a skillet over medium heat and sauté the shrimp until they are pink and opaque.
Pour the warm soup into a bowl, stir in the Greek yogurt for a creamy finish, and top with the sautéed shrimp and fresh basil.