YOUR SOLIN GENERATED RECIPE
Creamy Roasted Tomato Basil Soup
Oven-roasted Roma tomatoes and garlic blended into a velvety soup, topped with tender shredded chicken and fresh basil for a comforting, protein-packed meal.
INGREDIENTS
4 oz cooked chicken breast
4 whole Roma tomatoes
0.5 whole yellow onion
3 whole garlic cloves
0.5 tbsp extra virgin olive oil
0.25 cup plain Greek yogurt
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.
Place the halved Roma tomatoes, onion wedges, and peeled garlic cloves on the sheet, then drizzle with olive oil and sprinkle with sea salt and black pepper.
Roast the vegetables for 25 to 30 minutes until they are tender and show slight charred edges.
Transfer the roasted vegetables and all the juices from the pan into a high-speed blender.
Add the chicken bone broth to the blender and process until the mixture is completely smooth and velvety.
Pour the blended soup into a medium pot over medium-low heat and whisk in the Greek yogurt until fully incorporated.
Stir in the shredded chicken breast and fresh basil, simmering for 3 minutes until the soup is piping hot and the flavors are melded.