YOUR SOLIN GENERATED RECIPE
Roasted Tomato Basil Soup with Parmesan Crostini
Oven-roasted Roma tomatoes and garlic blended with creamy cannellini beans and tender chicken, served with a crisp, nutty Parmesan-topped sourdough slice.
INGREDIENTS
6 whole Roma tomatoes
0.5 whole yellow onion
3 cloves garlic
0.25 tbsp extra virgin olive oil
0.25 cup cannellini beans
2 oz cooked chicken breast
1 cup low-sodium chicken bone broth
0.25 cup fresh basil
0.25 tsp sea salt
0.25 tsp black pepper
0.5 slice sourdough bread
0.25 oz parmesan cheese
PREPARATION
Preheat your oven to 400°F and line a baking sheet with parchment paper.
Halve the Roma tomatoes and the yellow onion then place them on the baking sheet along with the peeled garlic cloves.
Drizzle the vegetables with extra virgin olive oil and roast for 30 minutes until the tomato skins are slightly charred and fragrant.
Transfer the roasted tomatoes, onion, and garlic into a high-speed blender along with the cannellini beans and chicken bone broth.
Blend on high until the mixture is completely smooth and reaches a creamy consistency.
Pour the soup into a medium pot over medium heat and stir in the shredded cooked chicken breast.
Simmer for 5 minutes then stir in the fresh basil, sea salt, and black pepper.
Place the sourdough slice under the broiler for 1 minute, then top with grated parmesan and broil until the cheese is melted and golden.
Ladle the hot soup into a bowl and serve immediately with the warm parmesan crostini on the side.