Name: Roasted Tomato Basil Soup with Parmesan
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 medium Roma tomatoes; 0.5 medium Yellow onion; 3 cloves Garlic; 0.5 tbsp Extra virgin olive oil; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 cup Low-sodium chicken broth; 4 oz Cooked chicken breast; 0.5 cup Plain non-fat Greek yogurt; 0.25 cup Fresh basil leaves; 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 Roma tomatoes and garlic blended into a velvety soup with protein-rich Greek yogurt and savory Parmesan cheese.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

54.2g

Fat

14.2g

Carbs

24.5g

SERVINGS

1 serving

INGREDIENTS

4 medium Roma tomatoes

0.5 medium Yellow onion

3 cloves Garlic

0.5 tbsp Extra virgin olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

1 cup Low-sodium chicken broth

4 oz Cooked chicken breast

0.5 cup Plain non-fat Greek yogurt

0.25 cup Fresh basil leaves

1 tbsp Grated parmesan cheese

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Preheat your oven to 400°F and line a baking sheet with parchment paper.
2
Arrange halved tomatoes, onion chunks, and garlic cloves on the sheet, drizzling with olive oil, salt, and pepper.
3
Roast for 25-30 minutes until the vegetables are tender and slightly charred.
4
Transfer the roasted vegetables and any juices into a high-speed blender.
5
Add the chicken broth, cooked chicken breast, and fresh basil leaves to the blender.
6
Blend on high until the mixture is completely smooth and the chicken is fully incorporated.
7
Pour the soup into a pot over low heat and stir in the Greek yogurt until creamy and warmed through.
8
Serve in a bowl topped with the grated parmesan cheese for a salty finish.