YOUR SOLIN GENERATED RECIPE
Roasted Tomato Basil Soup with Parmesan
Oven-roasted Roma tomatoes and garlic blended with protein-rich Greek yogurt and fresh basil for a velvety, herb-infused bowl of comfort.
INGREDIENTS
6 medium Roma tomatoes
1 medium Yellow onion
4 cloves Garlic
0.25 tbsp Olive oil
0.5 tsp Sea salt
0.25 tsp Black pepper
1 cup Vegetable broth
0.5 cup Fresh basil leaves
0.25 cup Plain Greek yogurt
3 oz Cooked chicken breast
2 tbsp Grated parmesan cheese
PREPARATION
Preheat your oven to 400°F and line a large baking sheet with parchment paper for easy cleanup.
Place the halved Roma tomatoes, onion quarters, and peeled garlic cloves on the sheet, then drizzle with olive oil and sprinkle with sea salt and black pepper.
Roast the vegetables for 30 minutes until they are soft and the tomato skins show a light, smoky char.
Carefully transfer the roasted vegetables and any accumulated juices into a high-speed blender.
Add the vegetable broth and fresh basil leaves to the blender, then process on high until the mixture is completely smooth and vibrant.
Pour the soup into a medium saucepan over medium-low heat to warm it through.
Gently whisk in the shredded cooked chicken breast and the Greek yogurt until the soup is creamy and the chicken is heated.
Ladle the soup into a bowl and finish with a generous sprinkle of grated parmesan cheese before serving.