YOUR SOLIN GENERATED RECIPE
Creamy Roasted Tomato Basil Soup
Roasted vine-ripened tomatoes and garlic blended with tender chicken and Greek yogurt for a velvety, protein-packed finish.
INGREDIENTS
5 oz chicken breast
2 cup roma tomatoes
0.5 cup greek yogurt
0.5 tbsp olive oil
0.25 cup yellow onion
2 clove garlic
1 cup vegetable broth
0.25 cup fresh basil
0.25 tsp sea salt
0.25 tsp black pepper
PREPARATION
Preheat oven to 400°F and place halved tomatoes, chopped onion, and garlic cloves on a parchment-lined baking sheet.
Drizzle the vegetables with olive oil, sprinkle with sea salt and black pepper, and roast for 25 minutes until softened and charred.
Transfer the roasted vegetables and any accumulated juices into a high-speed blender.
Add the vegetable broth, fresh basil, and cooked chicken breast to the blender container.
Blend on high speed until the mixture is completely smooth and reaches a creamy consistency.
Pour the soup into a saucepan over low heat and whisk in the Greek yogurt until fully incorporated and warm.
Divide into bowls and serve immediately with a fresh basil garnish.