Name: Roasted Tomato Basil Soup with Parmesan
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz Chicken breast; 0.5 oz Parmesan cheese; 2 cups Roma tomatoes; 0.5 cup Yellow onion; 3 cloves Garlic; 0.25 tbsp Extra virgin olive oil; 0.5 cup Low-sodium chicken broth; 0.25 cup Fresh basil leaves; 0.25 tsp Sea salt; 0.25 tsp Black pepper

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

YOUR SOLIN GENERATED RECIPE

Roasted Tomato Basil Soup with Parmesan

Slow-roasted Roma tomatoes and garlic blended into a velvety soup, topped with savory shredded chicken and nutty parmesan for a comforting finish.

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NUTRITION

Protein

55.3g

Fat

15.1g

Carbs

30.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken breast

0.5 oz Parmesan cheese

2 cups Roma tomatoes

0.5 cup Yellow onion

3 cloves Garlic

0.25 tbsp Extra virgin olive oil

0.5 cup Low-sodium chicken broth

0.25 cup Fresh basil leaves

0.25 tsp Sea salt

0.25 tsp Black pepper

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PREPARATION

1
Preheat your oven to 400°F and line a baking sheet with parchment paper.
2
Place the halved Roma tomatoes, diced yellow onion, and whole garlic cloves on the sheet, then drizzle with olive oil and sprinkle with sea salt and black pepper.
3
Roast the vegetables for 25 to 30 minutes until they are soft and the tomato skins are slightly charred.
4
Transfer the roasted vegetables and any accumulated juices into a high-speed blender along with the chicken broth and fresh basil.
5
Blend on high until the soup reaches a smooth, velvety consistency, then pour into a medium saucepan.
6
Add the pre-cooked shredded chicken breast to the saucepan and simmer over medium heat for 5 minutes before serving topped with grated parmesan cheese.