YOUR SOLIN GENERATED RECIPE
Roasted Tomato Basil Soup with Parmesan
Sheet-pan roasted tomatoes and garlic blended into a velvety soup with fresh basil and tender shredded chicken for a protein-rich, comforting meal.
INGREDIENTS
2 cups Roma tomatoes
0.5 tbsp Extra virgin olive oil
0.25 tsp Sea salt
0.25 tsp Black pepper
0.25 cup Yellow onion
2 cloves Garlic
0.5 cup Low sodium chicken broth
0.25 cup Fresh basil
5 oz Cooked chicken breast
0.5 oz Parmesan cheese
PREPARATION
Preheat oven to 400°F and line a baking sheet with parchment paper.
Toss halved tomatoes and peeled garlic cloves with olive oil, salt, and pepper on the baking sheet.
Roast for 25 minutes until the tomatoes are blistered and fragrant.
Sauté diced onions in a medium pot over medium heat until soft and translucent.
Add the roasted tomatoes, garlic, and chicken broth to the pot and simmer for 5 minutes.
Stir in the fresh basil and use an immersion blender to process the mixture until smooth.
Fold in the shredded chicken breast and heat until the soup is warmed through.
Serve in a bowl topped with freshly grated parmesan cheese.