YOUR SOLIN GENERATED RECIPE
Roasted Tomato Basil Soup with Parmesan
Oven-roasted Roma tomatoes and garlic blended into a velvety soup with savory chicken bone broth and topped with nutty parmesan cheese.
INGREDIENTS
1.5 lb Roma tomatoes
0.5 cup yellow onion
2 clove garlic
1 tbsp extra virgin olive oil
0.25 tsp sea salt
0.25 tsp black pepper
1 cup chicken bone broth
0.25 cup fresh basil
4 oz chicken breast
0.5 oz parmesan cheese
PREPARATION
Preheat your oven to 400°F and line a large baking sheet with parchment paper.
Halve the Roma tomatoes and peel the onion and garlic cloves before placing them on the prepared baking sheet.
Drizzle the vegetables with extra virgin olive oil and sprinkle with sea salt and black pepper.
Roast for 35 to 40 minutes until the tomatoes are soft and have developed a slight char.
Carefully transfer the roasted vegetables and any accumulated juices into a high-speed blender.
Add the chicken bone broth and fresh basil leaves to the blender and process until the mixture is completely smooth and velvety.
Pour the soup into a medium saucepan over medium-low heat and stir in the pre-cooked shredded chicken breast.
Heat the soup for 3 to 5 minutes until warmed through, then ladle into a bowl and garnish with freshly grated parmesan cheese.