YOUR SOLIN GENERATED RECIPE
Creamy Roasted Tomato Basil Soup
Roasted vine-ripened tomatoes and garlic blended with savory bone broth and creamy Greek yogurt, topped with tender shredded chicken for a protein-packed, velvety finish.
INGREDIENTS
2 cup Roma tomatoes
0.5 cup Yellow onion
3 clove Garlic
0.5 tbsp Extra virgin olive oil
0.25 tsp Sea salt
0.25 tsp Black pepper
1 cup Chicken bone broth
0.25 cup Plain Greek yogurt
4 oz Chicken breast
0.25 cup Fresh basil
PREPARATION
Preheat your oven to 400°F and line a baking sheet with parchment paper.
Place the halved Roma tomatoes, chopped yellow onion, and garlic cloves on the sheet, drizzling with olive oil and seasoning with sea salt and black pepper.
Roast for 25-30 minutes until the tomatoes are blistered and the onions are slightly caramelized.
Transfer the roasted vegetables and any juices into a high-speed blender.
Add the chicken bone broth and blend on high until the soup is completely smooth.
Pour the mixture into a medium pot over medium-low heat.
Stir in the shredded chicken breast and Greek yogurt, whisking gently until the soup is heated through and the yogurt is fully incorporated.
Ladle into a bowl and garnish with fresh chopped basil before serving.