YOUR SOLIN GENERATED RECIPE
Creamy Roasted Tomato Basil Soup
Slow-roasted Roma tomatoes and garlic blended with velvety cottage cheese and savory shredded chicken for a comforting, herb-infused bowl.
INGREDIENTS
3.5 oz chicken breast
4 medium Roma tomatoes
3 cloves garlic
0.5 cup yellow onion
0.5 tbsp extra virgin olive oil
0.5 cup low-fat cottage cheese
1 cup chicken bone broth
0.25 cup fresh basil leaves
0.25 tsp sea salt
0.25 tsp black pepper
PREPARATION
Preheat your oven to 400°F and line a baking sheet with parchment paper.
Halve the Roma tomatoes and place them on the baking sheet along with the peeled garlic cloves.
Drizzle the tomatoes and garlic with olive oil, sea salt, and black pepper, then roast for 25-30 minutes until the skins are blistered and slightly charred.
While the tomatoes roast, sauté the diced yellow onion in a large pot with a splash of the bone broth over medium heat until translucent and soft.
Transfer the roasted tomatoes, garlic, and any juices from the pan into the pot with the onions.
Add the remaining bone broth and fresh basil leaves to the pot, then use an immersion blender to process the mixture until completely smooth.
Place the cottage cheese in a small blender and process until smooth and creamy, then stir it into the tomato soup.
Add the pre-cooked shredded chicken breast to the pot and simmer on low for 5 minutes to allow the flavors to meld before serving.