Name: Roasted Tomato Basil Soup with Parmesan
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3 oz cooked chicken breast; 2 cups Roma tomatoes; 0.5 cup yellow onion; 3 cloves garlic; 0.25 tbsp extra virgin olive oil; 0.5 tsp sea salt; 0.25 tsp black pepper; 1 cup low-sodium vegetable broth; 0.25 cup fresh basil; 0.25 cup plain non-fat Greek yogurt; 1 tbsp grated parmesan cheese

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Roasted Tomato Basil Soup with Parmesan

Sheet-pan roasted tomatoes and aromatics blended into a velvety soup, topped with succulent shredded chicken and savory parmesan cheese.

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NUTRITION

Protein

56.5g

Fat

10.0g

Carbs

36.1g

SERVINGS

1 serving

INGREDIENTS

3 oz cooked chicken breast

2 cups Roma tomatoes

0.5 cup yellow onion

3 cloves garlic

0.25 tbsp extra virgin olive oil

0.5 tsp sea salt

0.25 tsp black pepper

1 cup low-sodium vegetable broth

0.25 cup fresh basil

0.25 cup plain non-fat Greek yogurt

1 tbsp grated parmesan cheese

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PREPARATION

1
Preheat your oven to 400°F and line a large baking sheet with parchment paper.
2
Place halved Roma tomatoes, chopped onion, and garlic cloves on the sheet, drizzling with olive oil, sea salt, and black pepper.
3
Roast the vegetables for 25 minutes until the tomato skins are blistered and the onions are golden and fragrant.
4
Transfer the roasted mixture into a high-speed blender along with the vegetable broth and fresh basil leaves.
5
Blend on high until the soup is completely smooth and velvety.
6
Stir in the Greek yogurt until well incorporated, then pour the soup into a serving bowl.
7
Top the soup with the warm shredded chicken breast and a sprinkle of grated parmesan cheese.