YOUR SOLIN GENERATED RECIPE
Creamy Roasted Tomato Basil Soup
Oven-roasted tomatoes and garlic blended into a velvety soup topped with juicy sliced chicken and fragrant fresh basil.
INGREDIENTS
1.5 cup Roma tomatoes
0.5 cup Yellow onion
2 cloves Garlic
2 tsp Extra virgin olive oil
5 oz Boneless skinless chicken breast
1 cup Low sodium vegetable broth
0.25 cup Plain non-fat Greek yogurt
0.25 cup Fresh basil leaves
0.25 tsp Sea salt
0.25 tsp Black pepper
PREPARATION
Preheat your oven to 400°F.
Place the halved Roma tomatoes, onion wedges, and garlic cloves on a large baking sheet.
Drizzle the vegetables with 1 tsp of olive oil and season with half of the sea salt and black pepper.
Roast for 25 minutes until the vegetables are tender and slightly charred on the edges.
While the vegetables roast, season the chicken breast with the remaining sea salt and black pepper.
Heat the remaining 1 tsp of olive oil in a skillet over medium heat and cook the chicken for 6 minutes per side until the internal temperature reaches 165°F.
Transfer the roasted vegetables to a high-speed blender along with the vegetable broth and fresh basil leaves.
Blend on high until the soup reaches a smooth and velvety consistency.
Pour the soup into a serving bowl and stir in the Greek yogurt until fully incorporated and creamy.
Slice the cooked chicken breast into strips and place them on top of the soup before serving.