NUTRITION

SERVINGS

INGREDIENTS

2.5 oz Chicken breast

2 cup Roma tomatoes

3 clove Garlic

0.25 tbsp Olive oil

0.5 cup Yellow onion

1 cup Chicken bone broth

0.25 cup Greek yogurt

0.25 cup Fresh basil

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Preheat your oven to 400°F and line a baking sheet with parchment paper.

• 2

  Place the halved Roma tomatoes and peeled garlic cloves on the sheet, drizzle with olive oil, and sprinkle with sea salt and black pepper.

• 3

  Roast for 25 to 30 minutes until the tomatoes are blistered and slightly charred.

• 4

  While the tomatoes roast, sauté the diced yellow onion in a large pot over medium heat until translucent and soft.

• 5

  Add the roasted tomatoes, garlic, and any juices from the pan into the pot along with the chicken bone broth.

• 6

  Simmer the mixture for 10 minutes to allow the flavors to meld.

• 7

  Use an immersion blender to process the soup until it reaches a smooth, velvety consistency.

• 8

  Stir in the shredded cooked chicken breast and Greek yogurt, heating through for another 2 minutes.

• 9

  Remove from heat, stir in the fresh chopped basil, and serve immediately.