NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

2 cups Roma tomatoes

0.5 tbsp olive oil

0.5 tsp sea salt

0.25 tsp black pepper

0.5 cup yellow onion

2 cloves garlic

0.5 cup tomato puree

1 cup vegetable broth

0.25 cup fresh basil

0.13 cup Greek yogurt

PREPARATION

• 1

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

• 2

  Toss the halved Roma tomatoes and whole garlic cloves with half of the olive oil, sea salt, and black pepper, then roast for 25 minutes until the skins are blistered.

• 3

  While the vegetables roast, poach the chicken breast in simmering water for 12-15 minutes until fully cooked, then shred it into small pieces using two forks.

• 4

  In a large pot, heat the remaining olive oil over medium heat and sauté the diced yellow onion until it becomes soft and translucent.

• 5

  Add the roasted tomatoes, garlic, tomato puree, and vegetable broth to the pot, bringing the mixture to a gentle boil before reducing to a simmer for 10 minutes.

• 6

  Use an immersion blender to blend the soup until completely smooth, then stir in the freshly chopped basil.

• 7

  Ladle the soup into a bowl, stir in the shredded chicken, and finish with a dollop of Greek yogurt for a creamy texture.