YOUR SOLIN GENERATED RECIPE
Creamy Roasted Tomato Basil Soup
Vibrant tomatoes and aromatics roasted until caramelized, then blended into a velvety soup topped with tender shredded chicken and fresh basil.
INGREDIENTS
5 oz chicken breast
2 cup Roma tomatoes
0.5 cup yellow onion
2 clove garlic
1 tsp extra virgin olive oil
0.25 cup plain Greek yogurt
1 tbsp parmesan cheese
0.25 cup fresh basil
0.25 tsp sea salt
0.25 tsp black pepper
0.5 cup vegetable broth
PREPARATION
Preheat your oven to 400°F (200°C).
Halve the Roma tomatoes and roughly chop the yellow onion, then place them on a parchment-lined baking sheet with the whole garlic cloves.
Drizzle the vegetables with olive oil and sprinkle with sea salt and black pepper.
Roast the vegetables for 25-30 minutes until the tomatoes are soft and slightly charred.
While the vegetables roast, poach or pan-sear the chicken breast until the internal temperature reaches 165°F, then shred it finely using two forks.
Transfer the roasted tomatoes, onion, and peeled garlic cloves into a high-speed blender.
Add the vegetable broth and fresh basil to the blender and process until completely smooth and velvety.
Pour the soup into a small pot over low heat and stir in the Greek yogurt until fully incorporated and creamy.
Ladle the soup into a bowl and top with the shredded chicken and a sprinkle of parmesan cheese.