YOUR SOLIN GENERATED RECIPE
Roasted Tomato Basil Soup with Parmesan
Plump Roma tomatoes roasted until caramelized and blended with savory bone broth, finished with tender shredded chicken and a salty parmesan crust.
INGREDIENTS
2 cups Roma tomatoes
1 tbsp Olive oil
0.5 medium Yellow onion
3 cloves Garlic
1 cup Chicken bone broth
0.25 cup Fresh basil
4 oz Shredded chicken breast
1 oz Parmesan cheese
0.25 tsp Sea salt
0.25 tsp Black pepper
PREPARATION
Preheat your oven to 400°F (200°C).
Halve the Roma tomatoes and place them on a baking sheet; drizzle with olive oil and sprinkle with sea salt and black pepper.
Roast the tomatoes for 25 to 30 minutes until the skins are slightly charred and the tomatoes have softened.
While the tomatoes roast, sauté the diced yellow onion and minced garlic in a large pot over medium heat until translucent and fragrant.
Add the roasted tomatoes and any accumulated juices from the baking sheet into the pot along with the chicken bone broth.
Bring the mixture to a gentle simmer for 10 minutes to allow the flavors to meld.
Remove from heat, add the fresh basil, and use an immersion blender to process the soup until it reaches your desired consistency.
Stir in the shredded chicken breast and return to low heat for 2 minutes to ensure the chicken is heated through.
Ladle the soup into a bowl and top with freshly grated parmesan cheese before serving.