YOUR SOLIN GENERATED RECIPE
Creamy Roasted Tomato Basil Soup
Fresh Roma tomatoes and garlic are roasted until caramelized then blended with creamy cottage cheese and fragrant basil for a velvety, protein-packed soup.
INGREDIENTS
6 whole Roma tomatoes
0.5 whole yellow onion
3 cloves garlic
0.5 tbsp olive oil
0.25 tsp sea salt
0.25 tsp black pepper
1 cup chicken bone broth
0.25 cup low-fat cottage cheese
0.25 cup fresh basil
4 oz cooked chicken breast
PREPARATION
Preheat your oven to 400°F and line a large rimmed 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 evenly with sea salt and black pepper.
Roast for 30 to 35 minutes until the tomatoes are soft and the edges of the onions are slightly charred.
Carefully 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 for 60 seconds until the soup is completely smooth and reaches a velvety consistency.
Pour the soup into a medium saucepan over low heat.
Stir in the shredded or diced cooked chicken breast and simmer for 2-3 minutes until the chicken is heated through.
Serve warm in a bowl, garnished with an extra leaf of fresh basil if desired.