YOUR SOLIN GENERATED RECIPE
Roasted Tomato Basil Soup with Parmesan
Oven-roasted Roma tomatoes and garlic simmered in savory bone broth, blended until velvety and topped with tender shredded chicken and salty parmesan.
INGREDIENTS
2 cups Roma tomatoes
0.5 tbsp olive oil
0.5 cup yellow onion
2 cloves garlic
1 cup chicken bone broth
0.25 cup fresh basil
4 oz chicken breast
2 tbsp parmesan cheese
0.25 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.
Place the chopped Roma tomatoes, diced onion, and garlic cloves on the sheet, then drizzle with olive oil and sprinkle with sea salt and black pepper.
Roast the vegetables for 25 to 30 minutes until the tomatoes are blistered and the onions are slightly caramelized.
Transfer the roasted vegetables and any juices from the pan into a medium pot over medium heat.
Pour in the chicken bone broth and bring the mixture to a gentle simmer for about 10 minutes to allow the flavors to meld.
Remove the pot from the heat, add the fresh basil leaves, and use an immersion blender to process the soup until it reaches a velvety consistency.
Stir in the cooked shredded chicken breast and return to low heat for 2 minutes just to ensure the chicken is warmed through.
Ladle the soup into a bowl and garnish with the grated parmesan cheese before serving.