YOUR SOLIN GENERATED RECIPE
Roasted Tomato Basil Soup with Parmesan
Fresh Roma tomatoes and garlic roasted until caramelized, then blended into a velvety soup with shredded chicken and fragrant basil for a comforting, protein-packed meal.
INGREDIENTS
2 cups Roma tomatoes
0.5 cup Yellow onion
3 whole Garlic cloves
1 tsp Extra virgin olive oil
0.25 tsp Sea salt
0.25 tsp Black pepper
2.5 oz Cooked chicken breast
1 cup Low-sodium chicken bone broth
0.25 cup Fresh basil
0.25 cup Non-fat plain Greek yogurt
0.5 oz Parmesan cheese
PREPARATION
Preheat your oven to 400°F (200°C).
Halve the Roma tomatoes and roughly chop the onion.
On a large baking sheet, toss the tomatoes, onion, and garlic cloves with olive oil, sea salt, and black pepper.
Roast the vegetables for 25 to 30 minutes until the tomatoes are blistered and the onions are slightly charred.
Transfer the roasted vegetables and any accumulated juices into a high-speed blender.
Add the chicken bone broth and fresh basil to the blender, then process until the mixture is completely smooth.
Pour the soup into a medium saucepan over medium-low heat.
Stir in the shredded cooked chicken breast and the Greek yogurt, whisking gently until the soup is creamy and heated through.
Ladle the soup into a bowl and garnish with freshly grated parmesan cheese before serving.