Roasted Tomato Basil Soup with Parmesan

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

Roasted Tomato Basil Soup with Parmesan

YOUR SOLIN GENERATED RECIPE

Roasted Tomato Basil Soup with Parmesan

Plum tomatoes and garlic roasted until caramelized and blended into a velvety soup with shredded chicken and savory parmesan.

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NUTRITION

407kcal
Protein
49.2g
Fat
11.6g
Carbs
36.4g

SERVINGS

1 serving

INGREDIENTS

1 lb Roma tomatoes

1 medium Yellow onion

4 cloves Garlic

0.5 tbsp Extra virgin olive oil

0.5 tsp Sea salt

0.25 tsp Black pepper

1 cup Low-sodium chicken bone broth

0.5 cup Fresh basil leaves

2 oz Cooked chicken breast

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

    Halve the Roma tomatoes and cut the onion into thick wedges, then place them on the baking sheet with the peeled garlic cloves.

  • 3

    Drizzle the vegetables with olive oil and sprinkle with sea salt and black pepper, tossing to coat evenly.

  • 4

    Roast for 25 to 30 minutes until the tomatoes are soft and the onions have developed a light char.

  • 5

    Carefully transfer the roasted vegetables and any accumulated juices into a high-speed blender.

  • 6

    Add the chicken bone broth and fresh basil leaves to the blender and process until the soup is completely smooth and creamy.

  • 7

    Pour the mixture into a medium pot over low heat and stir in the shredded cooked chicken breast.

  • 8

    Whisk in the Greek yogurt until fully incorporated and the soup is heated through, being careful not to let it reach a boil.

  • 9

    Ladle the soup into a bowl and garnish with the grated parmesan cheese and additional fresh basil if desired.

Roasted Tomato Basil Soup with Parmesan

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

Roasted Tomato Basil Soup with Parmesan

YOUR SOLIN GENERATED RECIPE

Roasted Tomato Basil Soup with Parmesan

Plum tomatoes and garlic roasted until caramelized and blended into a velvety soup with shredded chicken and savory parmesan.

NUTRITION

407kcal
Protein
49.2g
Fat
11.6g
Carbs
36.4g

SERVINGS

1 serving

INGREDIENTS

1 lb Roma tomatoes

1 medium Yellow onion

4 cloves Garlic

0.5 tbsp Extra virgin olive oil

0.5 tsp Sea salt

0.25 tsp Black pepper

1 cup Low-sodium chicken bone broth

0.5 cup Fresh basil leaves

2 oz Cooked chicken breast

0.25 cup Plain non-fat Greek yogurt

1 tbsp Grated parmesan cheese

PREPARATION

  • 1

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

  • 2

    Halve the Roma tomatoes and cut the onion into thick wedges, then place them on the baking sheet with the peeled garlic cloves.

  • 3

    Drizzle the vegetables with olive oil and sprinkle with sea salt and black pepper, tossing to coat evenly.

  • 4

    Roast for 25 to 30 minutes until the tomatoes are soft and the onions have developed a light char.

  • 5

    Carefully transfer the roasted vegetables and any accumulated juices into a high-speed blender.

  • 6

    Add the chicken bone broth and fresh basil leaves to the blender and process until the soup is completely smooth and creamy.

  • 7

    Pour the mixture into a medium pot over low heat and stir in the shredded cooked chicken breast.

  • 8

    Whisk in the Greek yogurt until fully incorporated and the soup is heated through, being careful not to let it reach a boil.

  • 9

    Ladle the soup into a bowl and garnish with the grated parmesan cheese and additional fresh basil if desired.