YOUR SOLIN GENERATED RECIPE
Creamy Roasted Tomato Basil Soup
Sheet-pan roasted tomatoes and garlic blended into a velvety basil-infused broth, topped with tender shredded chicken for a satisfying and vibrant meal.
INGREDIENTS
4 oz chicken breast
2 cup cherry tomatoes
1 tbsp extra virgin olive oil
0.5 medium yellow onion
3 cloves garlic
0.5 cup vegetable broth
0.25 cup plain Greek yogurt
0.25 cup fresh basil leaves
0.25 tsp sea salt
0.25 tsp black pepper
PREPARATION
Preheat your oven to 400°F (200°C).
On a large baking sheet, toss the cherry tomatoes, chopped onion, and garlic cloves with olive oil, sea salt, and black pepper.
Roast the vegetables for 20-25 minutes until the tomatoes have burst and developed a slight char.
While the vegetables roast, cook the chicken breast in a pan or steamer until the internal temperature reaches 165°F, then shred it thoroughly with two forks.
Transfer the roasted vegetables and any accumulated juices from the pan into a high-speed blender.
Add the vegetable broth, fresh basil leaves, and Greek yogurt to the blender and process until the mixture is completely smooth and velvety.
Pour the blended soup into a serving bowl and stir in the shredded chicken to combine.
Garnish with additional fresh basil and serve immediately while hot.