YOUR SOLIN GENERATED RECIPE
Creamy Roasted Tomato Basil Soup
Oven-roasted Roma tomatoes and garlic blended into a velvety soup, finished with protein-rich shredded chicken and a creamy Greek yogurt swirl.
INGREDIENTS
4 medium Roma tomatoes
0.5 medium yellow onion
3 cloves garlic
1 tbsp extra virgin olive oil
0.25 tsp sea salt
0.25 tsp black pepper
1 cup low-sodium chicken broth
4 oz cooked chicken breast
0.25 cup fresh basil
0.25 cup nonfat Greek yogurt
PREPARATION
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Place the halved Roma tomatoes, onion wedges, and garlic cloves on the sheet, drizzling with olive oil, sea salt, and black pepper.
Roast the vegetables for 25 to 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, adding the chicken broth and fresh basil leaves.
Blend on high until the mixture is completely smooth and velvety.
Pour the soup into a medium saucepan over medium heat, then stir in the shredded cooked chicken breast to warm through.
Ladle the soup into a bowl and finish with a dollop of Greek yogurt, swirling it gently into the surface before serving.