YOUR SOLIN GENERATED RECIPE
Creamy Roasted Tomato Basil Soup
Oven-roasted Roma tomatoes and aromatic garlic blended into a velvety soup, topped with tender shredded chicken and a swirl of tangy Greek yogurt for a protein-packed finish.
INGREDIENTS
4 oz chicken breast
2 cups Roma tomatoes
0.5 cup non-fat Greek yogurt
1 tbsp extra virgin olive oil
0.25 cup yellow onion
2 cloves garlic
0.5 cup vegetable broth
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, chopped yellow onion, and peeled garlic cloves on a parchment-lined baking sheet.
Drizzle the vegetables with extra virgin 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, cook the chicken breast in a small skillet over medium heat until it reaches an internal temperature of 165°F, then shred it into bite-sized pieces using two forks.
Transfer the roasted vegetables and any accumulated juices into a high-speed blender, adding the vegetable broth and fresh basil.
Blend on high until the mixture is completely smooth and creamy.
Pour the soup into a bowl, stir in the non-fat Greek yogurt until well combined, and top with the shredded chicken before serving.