YOUR SOLIN GENERATED RECIPE
Creamy Roasted Tomato Basil Soup
Sheet-pan roasted tomatoes and garlic blended into a velvety basil soup topped with tender shredded chicken and a swirl of tangy Greek yogurt.
INGREDIENTS
5 oz chicken breast
2 cup Roma tomatoes
0.5 cup yellow onion
3 clove garlic
1 tbsp extra virgin olive oil
1 cup low sodium chicken broth
0.25 cup fresh basil leaves
0.25 cup non-fat Greek yogurt
0.25 tsp sea salt
0.25 tsp black pepper
PREPARATION
Preheat your oven to 400°F and line a large baking sheet with parchment paper.
Place the halved Roma tomatoes, chopped yellow onion, and peeled garlic cloves on the baking sheet; drizzle with olive oil and sprinkle with sea salt and black pepper.
Roast the vegetables for 25 to 30 minutes until they are soft and the tomato skins are slightly charred.
While the vegetables roast, poach or pan-sear the chicken breast until the internal temperature reaches 165°F, then shred it into small pieces using two forks.
Transfer the roasted tomatoes, onion, garlic, and any juices from the pan into a high-speed blender.
Add the chicken broth and fresh basil leaves to the blender, then process on high until the soup is completely smooth and velvety.
Pour the soup into a bowl, stir in the shredded chicken, and finish with a dollop of Greek yogurt for a creamy finish.