NUTRITION

SERVINGS

INGREDIENTS

1 lb Roma tomatoes

0.5 medium Yellow onion

3 whole Garlic cloves

1 tsp Olive oil

4 oz Chicken breast

1 cup Chicken bone broth

0.25 cup Fresh basil

0.25 cup Non-fat Greek yogurt

1 slice Sourdough bread

1 tbsp Parmesan cheese

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

• 2

  Halve the Roma tomatoes and peel the onion and garlic, then place them on the baking sheet and drizzle with olive oil.

• 3

  Roast the vegetables for 25-30 minutes until the tomatoes are blistered and the onion is slightly charred.

• 4

  Transfer the roasted vegetables and any juices into a high-speed blender, add the bone broth, and blend until completely smooth and velvety.

• 5

  Pour the soup into a medium pot over medium heat and stir in the pre-cooked shredded chicken breast.

• 6

  Whisk in the Greek yogurt and chopped fresh basil, simmering for 5 minutes to allow the flavors to meld.

• 7

  While the soup simmers, toast the sourdough slice and sprinkle with parmesan cheese, melting it under the broiler until golden and bubbly.

• 8

  Season the soup with sea salt and black pepper, then ladle into a bowl and serve alongside the warm parmesan crostini.