Roasted Tomato Basil Soup with Parmesan

This is an example of a meal that Solin would create to include in your personalized meal plan.

Roasted Tomato Basil Soup with Parmesan

YOUR SOLIN GENERATED RECIPE

Roasted Tomato Basil Soup with Parmesan

Oven-roasted Roma tomatoes and garlic simmered with fresh basil and shredded chicken for a protein-packed, velvety soup topped with salty parmesan shavings.

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NUTRITION

465kcal
Protein
53.0g
Fat
17g
Carbs
29.2g

SERVINGS

1 serving

INGREDIENTS

4 oz chicken breast

2 cup Roma tomatoes

3 clove garlic

0.5 tbsp olive oil

0.25 cup Greek yogurt

1 oz parmesan cheese

0.25 cup fresh basil

1 cup chicken bone broth

0.5 cup yellow onion

0.25 tsp sea salt

0.25 tsp black pepper

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PREPARATION

  • 1

    Preheat your oven to 400°F and toss the halved Roma tomatoes and whole garlic cloves with olive oil, sea salt, and black pepper on a baking sheet.

  • 2

    Roast the vegetables for 25 minutes until the tomatoes are blistered and the garlic is soft and fragrant.

  • 3

    While the tomatoes roast, sauté the diced yellow onion in a large pot over medium heat until it becomes translucent and soft.

  • 4

    Add the roasted tomatoes, garlic, and chicken bone broth to the pot and simmer together for 10 minutes to meld the flavors.

  • 5

    Stir in the fresh basil and use an immersion blender to process the soup until it reaches a completely velvety consistency.

  • 6

    Fold in the Greek yogurt and shredded chicken breast, heating gently until warmed through, then serve immediately topped with freshly shaved parmesan cheese.

Roasted Tomato Basil Soup with Parmesan

This is an example of a meal that Solin would create to include in your personalized meal plan.

Roasted Tomato Basil Soup with Parmesan

YOUR SOLIN GENERATED RECIPE

Roasted Tomato Basil Soup with Parmesan

Oven-roasted Roma tomatoes and garlic simmered with fresh basil and shredded chicken for a protein-packed, velvety soup topped with salty parmesan shavings.

NUTRITION

465kcal
Protein
53.0g
Fat
17g
Carbs
29.2g

SERVINGS

1 serving

INGREDIENTS

4 oz chicken breast

2 cup Roma tomatoes

3 clove garlic

0.5 tbsp olive oil

0.25 cup Greek yogurt

1 oz parmesan cheese

0.25 cup fresh basil

1 cup chicken bone broth

0.5 cup yellow onion

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

  • 1

    Preheat your oven to 400°F and toss the halved Roma tomatoes and whole garlic cloves with olive oil, sea salt, and black pepper on a baking sheet.

  • 2

    Roast the vegetables for 25 minutes until the tomatoes are blistered and the garlic is soft and fragrant.

  • 3

    While the tomatoes roast, sauté the diced yellow onion in a large pot over medium heat until it becomes translucent and soft.

  • 4

    Add the roasted tomatoes, garlic, and chicken bone broth to the pot and simmer together for 10 minutes to meld the flavors.

  • 5

    Stir in the fresh basil and use an immersion blender to process the soup until it reaches a completely velvety consistency.

  • 6

    Fold in the Greek yogurt and shredded chicken breast, heating gently until warmed through, then serve immediately topped with freshly shaved parmesan cheese.