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; 2 cloves garlic; 0.5 tbsp extra virgin olive oil; 0.25 tsp sea salt; 0.25 tsp black pepper; 1.5 cups chicken bone broth; 5 oz cooked chicken breast; 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

Slow-roasted Roma tomatoes and garlic blended into a velvety broth with tender shredded chicken and savory parmesan for a comforting, herb-infused finish.

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NUTRITION

Protein

54.7g

Fat

15.8g

Carbs

20.8g

SERVINGS

1 serving

INGREDIENTS

4 medium Roma tomatoes

0.5 medium yellow onion

2 cloves garlic

0.5 tbsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

1.5 cups chicken bone broth

5 oz cooked chicken breast

0.25 cup fresh basil leaves

1 tbsp grated parmesan cheese

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PREPARATION

1
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2
Slice the Roma tomatoes and yellow onion in half and place them on the baking sheet along with the peeled garlic cloves.
3
Drizzle the vegetables with extra virgin olive oil and season evenly with sea salt and black pepper.
4
Roast in the oven for 25 to 30 minutes until the tomatoes are soft and slightly charred on the edges.
5
Transfer the roasted tomatoes, onion, and garlic into a high-speed blender, ensuring you include any juices from the pan.
6
Add the chicken bone broth and fresh basil leaves to the blender and process until the soup is completely smooth and velvety.
7
Pour the blended soup into a medium pot over medium heat and stir in the shredded cooked chicken breast.
8
Simmer for 3 to 5 minutes until the chicken is heated through, then ladle into a bowl and garnish with grated parmesan cheese.