YOUR SOLIN GENERATED RECIPE
Roasted Tomato Basil Soup with Parmesan
Sheet-pan roasted Roma tomatoes and garlic blended into a velvety soup, topped with savory shredded chicken and nutty parmesan for a comforting finish.
INGREDIENTS
2 cups Roma tomatoes
1 tbsp olive oil
0.5 cup yellow onion
2 cloves garlic
1 cup chicken bone broth
0.25 cup fresh basil
4.5 oz cooked chicken breast
2 tbsp parmesan cheese
0.25 tsp sea salt
0.25 tsp black pepper
PREPARATION
Preheat your oven to 400°F and line a baking sheet with parchment paper.
Place the halved Roma tomatoes and whole garlic cloves on the sheet, drizzling with half of the olive oil and seasoning with sea salt and black pepper.
Roast for 25 to 30 minutes until the tomatoes are blistered and slightly charred.
In a medium pot, heat the remaining olive oil over medium heat and sauté the diced yellow onion until translucent and soft.
Add the roasted tomatoes, garlic, and any juices from the pan into the pot along with the chicken bone broth.
Bring the mixture to a gentle simmer for 10 minutes to allow the flavors to meld.
Stir in the fresh basil leaves, then use an immersion blender to process the soup until it reaches a velvety smooth consistency.
Fold in the shredded cooked chicken breast and heat for another 2 minutes until warmed through.
Ladle the soup into a bowl and garnish with the grated parmesan cheese before serving.