YOUR SOLIN GENERATED RECIPE
Creamy Roasted Tomato Basil Soup
Oven-roasted Roma tomatoes and aromatic garlic blended into a velvety soup, topped with tender shredded chicken and fresh basil for a comforting, protein-packed meal.
INGREDIENTS
4 oz chicken breast
2 cup Roma tomatoes
1 tbsp extra virgin olive oil
0.5 cup yellow onion
3 cloves garlic
1 cup chicken bone broth
0.25 cup plain Greek yogurt
0.25 cup fresh basil
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp dried oregano
PREPARATION
Preheat your oven to 400°F and line a baking sheet with parchment paper.
Place the halved Roma tomatoes on the sheet, drizzle with olive oil, and sprinkle with sea salt and black pepper.
Roast the tomatoes for 25-30 minutes until the skins are slightly charred and blistered.
While tomatoes roast, sauté the diced onion and minced garlic in a large pot over medium heat until translucent and fragrant.
Add the roasted tomatoes (including any juices from the pan), dried oregano, and chicken bone broth to the pot.
Bring the mixture to a gentle simmer for 10 minutes to allow the flavors to meld.
Use an immersion blender to process the soup until it reaches a smooth, velvety consistency.
Turn off the heat and stir in the Greek yogurt and fresh basil until fully incorporated.
Fold in the cooked shredded chicken breast and serve warm.