YOUR SOLIN GENERATED RECIPE
Creamy Roasted Tomato Basil Soup
Fresh tomatoes and garlic roasted until caramelized and blended with silky cottage cheese for a rich, protein-packed soup topped with tender shredded chicken.
INGREDIENTS
2.25 oz Chicken breast
2 cup Roma tomatoes
0.5 cup Low-fat cottage cheese
1 cup Low-sodium chicken bone broth
1 tsp Extra virgin olive oil
2 clove Garlic
0.25 cup Fresh basil leaves
0.25 cup Yellow onion
0.25 tsp Sea salt
0.25 tsp Black pepper
PREPARATION
Preheat your oven to 400°F and line a large rimmed baking sheet with parchment paper.
Toss the halved Roma tomatoes, diced yellow onion, and peeled garlic cloves with extra virgin olive oil, sea salt, and black pepper directly on the baking sheet.
Roast the vegetables for 25-30 minutes until the tomatoes are blistered and slightly charred around the edges.
Transfer the roasted vegetables and any accumulated juices from the pan into a high-speed blender.
Add the chicken bone broth, low-fat cottage cheese, and fresh basil leaves to the blender container.
Blend on high speed for 60 seconds until the soup reaches a velvety and completely smooth consistency.
Pour the blended soup into a medium pot over medium heat and stir in the pre-cooked shredded chicken breast.
Simmer for 2-3 minutes until the soup is heated through and garnish with extra fresh basil before serving.