NUTRITION

SERVINGS

INGREDIENTS

2 cup cherry tomatoes

2 clove garlic

1 tbsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

4.5 oz chicken breast

0.5 cup vegetable broth

0.25 cup Greek yogurt

0.25 cup fresh basil

1 slice sourdough bread

PREPARATION

• 1

  Preheat your oven to 400°F (200°C).

• 2

  On a parchment-lined baking sheet, toss the cherry tomatoes and whole garlic cloves with olive oil, sea salt, and black pepper.

• 3

  Roast the vegetables for 20 minutes until the tomatoes have burst and are slightly charred on the edges.

• 4

  While the tomatoes roast, poach or pan-sear the chicken breast until it reaches an internal temperature of 165°F, then shred it finely with two forks.

• 5

  Transfer the roasted tomatoes, garlic, and any juices from the pan into a high-speed blender.

• 6

  Add the vegetable broth and fresh basil to the blender, then process until the mixture is completely smooth and velvety.

• 7

  Pour the soup into a small pot over low heat and stir in the Greek yogurt until fully incorporated and creamy, being careful not to let it boil.

• 8

  Ladle the soup into a bowl, pile the shredded chicken in the center, and serve with a toasted slice of sourdough bread.