YOUR SOLIN GENERATED RECIPE
Creamy Roasted Tomato Basil Soup
Roasted Roma tomatoes and garlic blended into a velvety soup with shredded chicken and a dollop of Greek yogurt for a rich, savory finish.
INGREDIENTS
4 medium Roma tomatoes
3 cloves Garlic
0.5 cup Yellow onion
0.5 tbsp Extra virgin olive oil
0.25 tsp Sea salt
0.25 tsp Black pepper
0.5 cup Chicken bone broth
0.25 cup Fresh basil leaves
5 oz Cooked chicken breast
0.25 cup Plain Greek yogurt
0.25 tsp Dried oregano
PREPARATION
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Slice the Roma tomatoes in half and place them on the baking sheet with the garlic cloves and chopped yellow onion.
Drizzle the vegetables with extra virgin olive oil and season with sea salt and black pepper.
Roast for 25 to 30 minutes until the tomatoes are blistered and the garlic is soft and fragrant.
Transfer the roasted vegetables and any juices from the pan into a high-speed blender.
Add the chicken bone broth and fresh basil leaves to the blender, then pulse until the mixture is completely smooth.
Pour the soup into a medium pot over medium-low heat.
Stir in the shredded cooked chicken breast and dried oregano, simmering for 5 minutes to combine the flavors.
Remove the pot from the heat and whisk in the plain Greek yogurt until the soup is creamy and well incorporated.
Serve warm, garnished with additional fresh basil if desired.