YOUR SOLIN GENERATED RECIPE
Creamy Roasted Tomato Basil Soup
Slow-roasted vine tomatoes and garlic blended into a velvety soup, topped with tender shredded chicken for a satisfying and savory finish.
INGREDIENTS
5 oz chicken breast
2 cup vine-ripened tomatoes
0.5 medium yellow onion
3 clove garlic
1 tbsp extra virgin olive oil
0.25 cup non-fat Greek yogurt
0.5 cup chicken bone broth
0.25 cup fresh basil leaves
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp dried oregano
PREPARATION
Preheat oven to 400°F and line a baking sheet with parchment paper.
Halve the tomatoes and onion, then place them on the sheet with the peeled garlic cloves.
Drizzle the vegetables with olive oil and season evenly with sea salt, black pepper, and dried oregano.
Roast for 25 to 30 minutes until the vegetables are soft and the tomatoes have slightly charred skins.
Transfer the roasted vegetables and any accumulated juices into a high-speed blender.
Add the chicken bone broth and fresh basil leaves, then blend on high until the mixture is completely smooth and velvety.
Pour the soup into a pot over low heat, then stir in the non-fat Greek yogurt and shredded chicken breast until well combined and heated through.