YOUR SOLIN GENERATED RECIPE
Roasted Tomato Basil Soup
Oven-roasted Roma tomatoes and garlic blended with savory bone broth and tender shredded chicken for a velvety, protein-packed meal.
INGREDIENTS
6 medium Roma tomatoes
1 medium yellow onion
4 whole garlic cloves
1 tbsp extra virgin olive oil
1 cup chicken bone broth
4 oz cooked chicken breast
0.25 cup fresh basil leaves
0.5 tsp sea salt
0.25 tsp black pepper
PREPARATION
Preheat your oven to 400°F (200°C) 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 whole garlic cloves.
Drizzle the vegetables with extra virgin olive oil and season with sea salt and black pepper.
Roast for 30 to 35 minutes until the tomatoes are soft and slightly charred on the edges.
Transfer the roasted tomatoes, onion, and garlic (squeezed out of their skins) into a high-speed blender.
Add the chicken bone broth and fresh basil leaves to the blender and process until completely smooth.
Pour the soup into a medium pot over medium-low heat.
Stir in the shredded cooked chicken breast and simmer for 5 minutes until the chicken is heated through and the flavors meld.
Serve warm, garnished with an extra leaf of fresh basil if desired.