YOUR SOLIN GENERATED RECIPE
Creamy Roasted Tomato Basil Soup
Roasted Roma tomatoes and garlic blended into a velvety basil-infused broth with tender shredded chicken for a satisfying, high-protein finish.
INGREDIENTS
2 cups Roma tomatoes
0.5 cup yellow onion
3 cloves garlic
0.5 tbsp extra virgin olive oil
5 oz chicken breast
1 cup chicken bone broth
0.25 cup low-fat cottage cheese
0.25 cup fresh basil leaves
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp dried oregano
PREPARATION
Preheat your oven to 400°F and line a baking sheet with parchment paper.
Place halved Roma tomatoes, chopped onions, and whole garlic cloves on the sheet, tossing them with olive oil, sea salt, black pepper, and dried oregano.
Roast the vegetables for 25 to 30 minutes until the tomatoes are slightly charred and the onions are soft.
While the vegetables roast, poach the chicken breast in a small pot of simmering water for 12 to 15 minutes until cooked through, then shred it finely with two forks.
Transfer the roasted vegetables and any accumulated juices into a high-speed blender.
Add the chicken bone broth, cottage cheese, and fresh basil leaves to the blender.
Blend on high speed until the mixture is completely smooth and reaches a velvety consistency.
Pour the blended soup into a medium saucepan over low heat and stir in the shredded chicken.
Simmer for 2 to 3 minutes to combine the flavors and serve warm.