YOUR SOLIN GENERATED RECIPE
Roasted Tomato Basil Soup with Parmesan
Oven-roasted Roma tomatoes and garlic blended into a velvety soup with shredded chicken and fresh basil, topped with savory parmesan cheese.
INGREDIENTS
4 whole Roma tomatoes
0.25 whole Yellow onion
2 whole Garlic cloves
1 tbsp Olive oil
0.25 tsp Sea salt
0.25 tsp Black pepper
1 cup Chicken bone broth
4 oz Chicken breast
0.25 cup Greek yogurt
0.5 oz Parmesan cheese
0.25 cup Fresh basil leaves
PREPARATION
Preheat your oven to 400°F and line a baking sheet with parchment paper.
Halve the Roma tomatoes and onion, then place them on the baking sheet along with the whole garlic cloves.
Drizzle the vegetables with olive oil and season with sea salt and black pepper before roasting for 25 minutes until soft and slightly charred.
Transfer the roasted vegetables and any juices into a high-speed blender, adding the chicken bone broth and fresh basil leaves.
Blend on high until the soup reaches a smooth and velvety consistency.
Pour the soup into a medium saucepan over medium-low heat and stir in the cooked shredded chicken breast and Greek yogurt.
Whisk gently until the soup is heated through and the yogurt is fully incorporated.
Ladle the soup into a bowl and garnish with freshly grated parmesan cheese and additional basil if desired.