YOUR SOLIN GENERATED RECIPE
Roasted Tomato Basil Soup with Parmesan
Oven-roasted Roma tomatoes and garlic blended into a velvety soup, topped with savory shredded chicken and a dusting of salty parmesan cheese.
INGREDIENTS
4 medium Roma tomatoes
0.5 medium Yellow onion
4 cloves Garlic
0.5 tbsp Olive oil
0.25 tsp Sea salt
0.25 tsp Black pepper
1 cup Low-sodium chicken broth
0.5 cup Fresh basil leaves
5 oz Cooked chicken breast
1 tbsp Parmesan cheese
PREPARATION
Preheat your oven to 400°F and line a large baking sheet with parchment paper for easy cleanup.
Halve the Roma tomatoes and the yellow onion then place them on the baking sheet along with the whole garlic cloves.
Drizzle the vegetables with olive oil and sprinkle with sea salt and black pepper before roasting for 25 minutes until the tomatoes are blistered.
Carefully transfer the roasted tomatoes, onion, and garlic into a high-speed blender along with any juices from the pan.
Add the chicken broth and fresh basil leaves to the blender and process on high until the soup is completely smooth and velvety.
Pour the blended soup into a medium pot over medium-low heat and stir in the shredded cooked chicken breast.
Simmer for 5 minutes until the chicken is heated through and the flavors are well combined.
Ladle the soup into a bowl and finish with a sprinkle of grated parmesan cheese and fresh basil.