YOUR SOLIN GENERATED RECIPE
Creamy Roasted Bell Pepper Tomato Soup
Simmered bell peppers and tomatoes blended into a velvety soup, topped with tender shredded chicken and a swirl of creamy Greek yogurt.
INGREDIENTS
4 oz Chicken breast
1 cup Roasted red bell pepper
1 cup Tomato puree
0.25 cup Greek yogurt
0.5 tbsp Olive oil
0.5 cup Vegetable broth
0.25 tsp Sea salt
0.25 tsp Black pepper
1 tsp Garlic
0.25 cup Yellow onion
PREPARATION
Heat the olive oil in a medium pot over medium heat and sauté the diced onion and minced garlic until they are fragrant and translucent.
Add the roasted red bell peppers, tomato puree, and vegetable broth to the pot, stirring well to combine.
Bring the mixture to a gentle simmer for 10 minutes to allow the flavors to meld together.
Use an immersion blender to process the soup directly in the pot until it reaches a velvety smooth consistency.
Stir in the shredded chicken breast and continue to heat for 2-3 minutes until the chicken is warmed through.
Turn off the heat and fold in the Greek yogurt, stirring until the soup is creamy and well incorporated.
Season with sea salt and black pepper before serving in warm bowls.