YOUR SOLIN GENERATED RECIPE
Creamy Roasted Tomato Basil Soup
Oven-roasted Roma tomatoes and garlic blended into a velvety soup, finished with fresh basil and protein-rich shredded chicken for a comforting, savory meal.
INGREDIENTS
3.5 oz Cooked chicken breast
3 medium Roma tomatoes
0.5 medium Yellow onion
3 cloves Garlic
0.5 tbsp Extra virgin olive oil
1 cup Chicken bone 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 and line a baking sheet with parchment paper.
Place the halved Roma tomatoes, onion wedges, and peeled garlic cloves on the sheet, drizzle with olive oil, and roast for 25 minutes until caramelized.
Transfer the roasted vegetables and any juices from the pan into a high-speed blender along with the chicken bone broth.
Blend on high 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 breast, sea salt, and black pepper.
Once heated through, remove from the heat and whisk in the Greek yogurt and fresh basil until well incorporated and creamy.