Creamy Roasted Tomato Basil Soup

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Roasted Tomato Basil Soup

YOUR SOLIN GENERATED RECIPE

Creamy Roasted Tomato Basil Soup

Fresh Roma tomatoes and garlic roasted until caramelized then blended into a velvety basil broth with tender shredded chicken for a comforting, protein-packed finish.

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NUTRITION

423kcal
Protein
52.2g
Fat
15.6g
Carbs
19.6g

SERVINGS

1 serving

INGREDIENTS

4.5 oz chicken breast

4 medium roma tomatoes

0.5 medium yellow onion

2 cloves garlic

0.5 tbsp extra virgin olive oil

1 cup chicken bone broth

2 tbsp plain greek yogurt

0.25 cup fresh basil

0.25 tsp sea salt

0.25 tsp black pepper

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PREPARATION

  • 1

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

  • 2

    Halve the Roma tomatoes and the yellow onion, then place them on the prepared baking sheet along with the whole garlic cloves.

  • 3

    Drizzle the vegetables with extra virgin olive oil and season evenly with sea salt and black pepper.

  • 4

    Roast the vegetables for 25 to 30 minutes until they are soft, fragrant, and slightly charred around the edges.

  • 5

    While the vegetables roast, place the chicken breast and bone broth in a small pot and simmer over medium heat for 12 minutes until cooked through.

  • 6

    Remove the chicken from the broth and shred it finely using two forks, making sure to keep the remaining broth warm in the pot.

  • 7

    Transfer the roasted tomatoes, onion, garlic, and fresh basil into a high-speed blender, adding the warm bone broth from the pot.

  • 8

    Blend on high until the soup is completely smooth and velvety, then stir in the shredded chicken and Greek yogurt before serving warm.

Creamy Roasted Tomato Basil Soup

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Roasted Tomato Basil Soup

YOUR SOLIN GENERATED RECIPE

Creamy Roasted Tomato Basil Soup

Fresh Roma tomatoes and garlic roasted until caramelized then blended into a velvety basil broth with tender shredded chicken for a comforting, protein-packed finish.

NUTRITION

423kcal
Protein
52.2g
Fat
15.6g
Carbs
19.6g

SERVINGS

1 serving

INGREDIENTS

4.5 oz chicken breast

4 medium roma tomatoes

0.5 medium yellow onion

2 cloves garlic

0.5 tbsp extra virgin olive oil

1 cup chicken bone broth

2 tbsp plain 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 large baking sheet with parchment paper for easy cleanup.

  • 2

    Halve the Roma tomatoes and the yellow onion, then place them on the prepared baking sheet along with the whole garlic cloves.

  • 3

    Drizzle the vegetables with extra virgin olive oil and season evenly with sea salt and black pepper.

  • 4

    Roast the vegetables for 25 to 30 minutes until they are soft, fragrant, and slightly charred around the edges.

  • 5

    While the vegetables roast, place the chicken breast and bone broth in a small pot and simmer over medium heat for 12 minutes until cooked through.

  • 6

    Remove the chicken from the broth and shred it finely using two forks, making sure to keep the remaining broth warm in the pot.

  • 7

    Transfer the roasted tomatoes, onion, garlic, and fresh basil into a high-speed blender, adding the warm bone broth from the pot.

  • 8

    Blend on high until the soup is completely smooth and velvety, then stir in the shredded chicken and Greek yogurt before serving warm.