NUTRITION

SERVINGS

INGREDIENTS

2 cups Roma tomatoes

1 tbsp Olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

2 whole Garlic cloves

0.5 cup Yellow onion

1 cup Chicken bone broth

0.25 cup Fresh basil

4 oz Chicken breast

0.25 cup Greek yogurt

0.5 oz Parmesan cheese

PREPARATION

• 1

  Preheat your oven to 400°F and line a large baking sheet with parchment paper for easy cleanup.

• 2

  Place the halved Roma tomatoes, peeled garlic cloves, and diced yellow onion on the baking sheet.

• 3

  Drizzle the vegetables with olive oil and sprinkle evenly with sea salt and black pepper.

• 4

  Roast for 25 to 30 minutes until the tomatoes are blistered and the onions have caramelized edges.

• 5

  While the vegetables roast, poach the chicken breast in simmering water for 12 minutes, then shred it finely with two forks.

• 6

  Transfer the roasted vegetables and all their juices into a high-speed blender along with the chicken bone broth and fresh basil.

• 7

  Blend on high speed until the mixture is completely smooth and reaches a velvety consistency.

• 8

  Pour the soup into a medium saucepan over medium-low heat, then stir in the shredded chicken and Greek yogurt.

• 9

  Whisk gently until the yogurt is fully incorporated and the soup is heated through.

• 10

  Ladle the soup into a bowl and finish with a garnish of freshly grated parmesan cheese.