YOUR SOLIN GENERATED RECIPE
Roasted Tomato Basil Soup with Parmesan
Oven-roasted Roma tomatoes and garlic blended into a velvety soup, topped with savory shredded chicken and a bright swirl of Greek yogurt.
INGREDIENTS
4 oz Chicken breast
0.5 cup Non-fat Greek yogurt
2 tbsp Grated Parmesan cheese
2 cup Roma tomatoes
1 medium Yellow onion
3 clove Garlic
1 tbsp Extra virgin olive oil
1 cup Low-sodium vegetable broth
0.25 cup Fresh basil leaves
0.25 tsp Sea salt
0.25 tsp Black pepper
PREPARATION
Preheat your oven to 400°F and line a large rimmed baking sheet with unbleached parchment paper.
Arrange halved Roma tomatoes, chopped onion, and peeled garlic cloves on the sheet, drizzling with olive oil, sea salt, and black pepper.
Roast for 30 to 35 minutes until the vegetables are tender and develop a deep, caramelized char.
While vegetables roast, season the chicken breast with a pinch of salt and sear in a pan over medium heat until cooked through, then shred with two forks.
Carefully transfer the roasted vegetables and any accumulated juices into a high-speed blender along with the vegetable broth and fresh basil.
Blend on high until the soup reaches a silky consistency, then pour into a medium pot over low heat.
Whisk in the Greek yogurt until fully incorporated and creamy, then stir in the shredded chicken and warm through before serving with Parmesan cheese.