YOUR SOLIN GENERATED RECIPE
Creamy Roasted Tomato Basil Soup
Sheet-pan roasted tomatoes and garlic blended into a velvety soup with protein-rich shredded chicken and a swirl of tangy Greek yogurt for a comforting, herbaceous finish.
INGREDIENTS
2 oz Cooked chicken breast
0.5 cup Plain non-fat Greek yogurt
2 cup Roma tomatoes
1 tbsp Extra virgin olive oil
0.5 cup Yellow onion
2 clove Garlic
1 cup Chicken bone broth
0.25 cup Fresh basil
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 garlic cloves on the sheet, drizzling with olive oil, sea salt, and black pepper.
Roast the vegetables for 25 to 30 minutes until the tomato skins are blistered and the onions are slightly caramelized.
Carefully transfer the roasted vegetables and any accumulated juices into a high-speed blender.
Add the chicken bone broth and fresh basil to the blender, then process until the mixture is completely smooth and velvety.
Pour the soup into a medium pot over medium-low heat, then stir in the shredded chicken and Greek yogurt until well combined and steaming hot.