NUTRITION

SERVINGS

INGREDIENTS

10 oz plum tomatoes

5 oz chicken breast

1 tbsp extra virgin olive oil

2 cloves garlic

0.25 cup yellow onion

1 cup vegetable broth

0.25 cup fresh basil

2 tbsp parmesan cheese

0.25 cup greek yogurt

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Preheat your oven to 400°F and line a rimmed baking sheet with parchment paper.

• 2

  Halve the plum tomatoes and place them on the baking sheet with the peeled garlic cloves, tossing with olive oil, sea salt, and black pepper.

• 3

  Roast for 25-30 minutes until the tomatoes are soft and slightly charred around the edges.

• 4

  While tomatoes roast, sauté the diced yellow onion in a medium pot over medium heat until translucent, about 5 minutes.

• 5

  Transfer the roasted tomatoes, garlic, and any pan juices into the pot and pour in the vegetable broth.

• 6

  Bring the mixture to a gentle simmer for 10 minutes to let the flavors meld, then stir in the fresh basil leaves.

• 7

  Use an immersion blender to process the soup directly in the pot until it reaches a completely smooth and velvety consistency.

• 8

  Stir in the shredded chicken breast and Greek yogurt, stirring over low heat until the soup is creamy and warmed through.

• 9

  Ladle the soup into a bowl and garnish with the freshly grated parmesan cheese.