YOUR SOLIN GENERATED RECIPE
Roasted Tomato Basil Soup with Parmesan
Oven-roasted Roma tomatoes and garlic blended into a velvety soup, served with savory shredded chicken and a salty sprinkle of aged parmesan.
INGREDIENTS
1 lb Roma tomatoes
0.5 whole Yellow onion
3 cloves Garlic
1 tbsp Extra virgin olive oil
0.25 tsp Sea salt
0.25 tsp Black pepper
1 cup Low-sodium chicken broth
0.25 cup Fresh basil leaves
6 oz Boneless skinless chicken breast
2 tbsp Grated parmesan cheese
PREPARATION
Preheat your oven to 400°F and line a large rimmed baking sheet with parchment paper.
Halve the Roma tomatoes and the yellow onion, then place them on the baking sheet along with the whole peeled garlic cloves.
Drizzle the vegetables with extra virgin olive oil and season with sea salt and black pepper, tossing to coat evenly.
Roast for 30 to 35 minutes until the tomatoes are blistered and the onion edges are slightly charred and fragrant.
While the vegetables roast, poach or pan-sear the chicken breast until the internal temperature reaches 165°F, then shred it finely with two forks.
Transfer the roasted tomatoes, onion, and garlic into a high-speed blender, ensuring you include all the flavorful juices from the pan.
Add the chicken broth and fresh basil leaves to the blender and process on high until the soup is completely smooth and creamy.
Pour the soup into a serving bowl, stir in the shredded chicken breast, and garnish with the grated parmesan cheese before serving.