Name: Roasted Tomato Basil Soup with Parmesan Crostini
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz chicken breast; 4 whole Roma tomatoes; 0.5 cup tomato puree; 1 cup vegetable broth; 1 slice sourdough bread; 1 tbsp parmesan cheese; 1 tsp olive oil; 0.25 cup fresh basil; 1 clove garlic; 0.25 tsp sea salt; 0.25 tsp black pepper

Roasted Tomato Basil Soup with Parmesan Crostini

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 Crostini

Oven-roasted Roma tomatoes and fresh basil are simmered into a velvety soup, served with a crispy parmesan-crusted sourdough slice for a comforting, savory crunch.

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NUTRITION

Protein

53.5g

Fat

22.8g

Carbs

38.5g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

4 whole Roma tomatoes

0.5 cup tomato puree

1 cup vegetable broth

1 slice sourdough bread

1 tbsp parmesan cheese

1 tsp olive oil

0.25 cup fresh basil

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

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PREPARATION

1
Preheat oven to 400°F and place halved Roma tomatoes and the garlic clove on a parchment-lined baking sheet.
2
Drizzle the tomatoes with olive oil and roast for 25 minutes until the skins are slightly charred and caramelized.
3
While tomatoes roast, poach the chicken breast in simmering water for 12 minutes until cooked through, then shred finely with two forks.
4
Transfer the roasted tomatoes, garlic, tomato puree, and vegetable broth to a high-speed blender and process until the texture is velvety.
5
Pour the tomato mixture into a medium pot over medium heat, then stir in the shredded chicken and fresh basil.
6
Top the sourdough slice with parmesan cheese and toast in the oven for 5 minutes until the cheese is golden and bubbly.
7
Simmer the soup for 5 more minutes, season with sea salt and black pepper, and serve hot alongside the crispy parmesan crostini.