NUTRITION

SERVINGS

INGREDIENTS

2 cups Roma tomatoes

1 tbsp Olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 cup Yellow onion

2 cloves Garlic

1 cup Chicken bone broth

0.25 cup Fresh basil leaves

4 oz Chicken breast

0.25 cup Plain Greek yogurt

PREPARATION

• 1

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

• 2

  Slice the Roma tomatoes in half and toss them with olive oil, sea salt, and black pepper on the prepared baking sheet.

• 3

  Roast the tomatoes for 25 to 30 minutes until the skins are slightly charred and the tomatoes have softened.

• 4

  While tomatoes roast, heat a medium pot over medium heat and sauté the diced yellow onion and minced garlic until translucent and fragrant.

• 5

  Transfer the roasted tomatoes and any juices from the pan into the pot, then pour in the chicken bone broth.

• 6

  Bring the mixture to a gentle simmer for 10 minutes, then stir in the fresh basil leaves.

• 7

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

• 8

  Stir in the pre-cooked shredded chicken breast and the Greek yogurt, stirring constantly over low heat until warmed through.

• 9

  Pour into a bowl and serve immediately while hot.