YOUR SOLIN GENERATED RECIPE
Creamy Roasted Tomato Basil Soup
Sheet-pan roasted tomatoes and garlic blended into a velvety basil-infused soup, finished with high-protein Greek yogurt and tender shredded chicken for a comforting, savory meal.
INGREDIENTS
1 lb Roma tomatoes
1 medium Yellow onion
4 cloves Garlic
2 tsp Olive oil
0.5 tsp Sea salt
0.25 tsp Black pepper
2 cups Chicken bone broth
3 oz Cooked chicken breast
0.25 cup Plain nonfat Greek yogurt
0.25 cup Fresh basil leaves
PREPARATION
Preheat your oven to 400°F and line a large baking sheet with parchment paper.
Halve the Roma tomatoes and the yellow onion, then place them on the baking sheet along with the peeled garlic cloves.
Drizzle the vegetables with olive oil and sprinkle with sea salt and black pepper before roasting for 30 minutes until caramelized.
Carefully transfer the roasted vegetables and any accumulated juices into a high-speed blender.
Add the chicken bone broth and fresh basil leaves to the blender, then process until the mixture is completely smooth and velvety.
Pour the soup into a medium pot over low heat and stir in the shredded cooked chicken breast to warm through.
Remove the pot from the heat and whisk in the Greek yogurt until fully incorporated and creamy.
Ladle the soup into bowls and garnish with extra fresh basil if desired.