NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken breast

2 cup Roma tomatoes

0.5 cup Silken tofu

1 cup Chicken bone broth

1 tbsp Extra virgin olive oil

2 clove Garlic

0.25 cup Fresh basil

0.25 whole Yellow onion

0.5 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.

• 2

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

• 3

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

• 4

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

• 5

  While the vegetables roast, poach or pan-sear the chicken breast until the internal temperature reaches 165°F, then shred it using two forks.

• 6

  Transfer the roasted tomatoes, onion, garlic, and any accumulated juices into a high-speed blender.

• 7

  Add the chicken bone broth, silken tofu, and fresh basil leaves to the blender.

• 8

  Blend on high speed until the soup is completely smooth and reaches a velvety consistency.

• 9

  Pour the soup into a bowl and stir in the shredded chicken breast before serving immediately.