NUTRITION

SERVINGS

INGREDIENTS

3 oz Chicken breast

2 cup Chicken bone broth

1 lb Roma tomatoes

2 clove Garlic cloves

1 tbsp Extra virgin olive oil

0.25 cup Fresh basil leaves

1 slice Sourdough bread

1 tbsp Parmesan cheese

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Dried oregano

PREPARATION

• 1

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

• 2

  Slice the Roma tomatoes in half and place them on the baking sheet along with the peeled garlic cloves.

• 3

  Drizzle the tomatoes and garlic with half of the olive oil, then sprinkle with the sea salt, black pepper, and dried oregano.

• 4

  Roast for 25 minutes until the tomatoes are soft, blistered, and slightly caramelized.

• 5

  Transfer the roasted tomatoes and garlic into a high-speed blender, adding the chicken bone broth, cooked chicken breast, and fresh basil.

• 6

  Blend on high until the mixture is completely smooth and reaches a velvety consistency.

• 7

  While the soup is blending, toast the sourdough slice until golden, drizzle with the remaining olive oil, and top with the parmesan cheese.

• 8

  Place the crostini under the broiler for 1 minute until the cheese is melted and bubbly.

• 9

  Pour the hot soup into a bowl and serve immediately with the crunchy parmesan crostini on the side.