YOUR SOLIN GENERATED RECIPE
Creamy Roasted Tomato Basil Soup
Oven-roasted Roma tomatoes and garlic blended into a velvety soup, topped with tender shredded chicken and a dollop of cool Greek yogurt.
INGREDIENTS
5 oz chicken breast
4 medium Roma tomatoes
0.5 medium yellow onion
3 cloves garlic
1 tbsp extra virgin olive oil
1 cup low-sodium 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) and line a baking sheet with parchment paper.
Halve the Roma tomatoes and onion, then place them on the baking sheet along with the whole garlic cloves.
Drizzle the vegetables with olive oil and sprinkle with sea salt and black pepper.
Roast for 25-30 minutes until the tomatoes are blistered and the onions are soft.
While vegetables roast, poach or pan-sear the chicken breast until the internal temperature reaches 165°F, then shred it with two forks.
Transfer the roasted vegetables and any juices from the pan into a high-speed blender.
Add the vegetable broth and fresh basil leaves to the blender, then pulse until the soup reaches a smooth, velvety consistency.
Pour the soup into a bowl, then stir in the shredded chicken and top with a dollop of Greek yogurt before serving.