YOUR SOLIN GENERATED RECIPE
Roasted Tomato Basil Soup with Parmesan Crostini
Roasted Roma tomatoes and garlic simmered in savory bone broth, served with a crisp parmesan-crusted sourdough slice for a comforting and velvety finish.
INGREDIENTS
2 cups Roma tomatoes
0.5 medium Yellow onion
3 cloves Garlic
0.5 tbsp Extra virgin olive oil
1 cup Chicken bone broth
3 oz Cooked chicken breast
0.25 cup Fresh basil leaves
0.5 slice Sourdough bread
0.5 oz Parmesan cheese
2 tbsp Plain Greek yogurt
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.
Halve the Roma tomatoes and slice the onion, then place them on the baking sheet with the whole garlic cloves.
Drizzle the vegetables with olive oil and sprinkle with sea salt and black pepper, tossing to coat evenly.
Roast for 25 minutes until the tomatoes are soft and the edges of the onions are slightly charred.
Transfer the roasted vegetables and any juices into a high-speed blender.
Add the chicken bone broth, cooked chicken breast, and fresh basil leaves to the blender.
Blend on high for 60 seconds until the soup is completely smooth and creamy.
Pour the soup into a saucepan and warm over medium heat until it reaches your desired temperature.
Top the sourdough slice with grated parmesan and place under the broiler for 1-2 minutes until golden and bubbly.
Pour the soup into a bowl, garnish with a swirl of Greek yogurt, and serve with the warm parmesan crostini.