YOUR SOLIN GENERATED RECIPE
Roasted Tomato Basil Soup with Parmesan
Oven-roasted Roma tomatoes and garlic blended into a velvety soup with fresh basil, topped with savory parmesan and tender shredded chicken.
INGREDIENTS
4 oz chicken breast
2 cup Roma tomatoes
1 oz Parmesan cheese
0.25 cup plain Greek yogurt
1 tsp olive oil
0.5 cup chicken bone broth
1 clove garlic
0.25 cup fresh basil
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.
Slice the Roma tomatoes in half and place them on the baking sheet with the peeled garlic clove, drizzling everything with olive oil, sea salt, and black pepper.
Roast the vegetables for 25 minutes until the tomatoes are blistered and slightly charred around the edges.
Transfer the roasted tomatoes and garlic into a high-speed blender, adding the chicken bone broth and fresh basil leaves.
Blend on high until the mixture is completely smooth and velvety in texture.
Pour the soup into a small pot over medium heat, then stir in the shredded cooked chicken breast and Greek yogurt until well combined and steaming.
Ladle the soup into a bowl and garnish with the freshly grated parmesan cheese and a few extra basil leaves before serving.