YOUR SOLIN GENERATED RECIPE
Roasted Tomato Basil Soup with Parmesan
Roma tomatoes and garlic oven-roasted until caramelized, then blended with savory bone broth and tender shredded chicken for a protein-packed, velvety finish.
INGREDIENTS
4 medium Roma tomatoes
0.5 medium Yellow onion
3 whole Garlic cloves
1 tbsp Extra virgin olive oil
0.25 tsp Sea salt
0.25 tsp Black pepper
1.5 cups Chicken bone broth
4 oz Cooked chicken breast
0.25 cup Fresh basil leaves
1 tbsp Grated parmesan cheese
PREPARATION
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Halve the Roma tomatoes and the yellow onion, then place them on the baking sheet along with the whole garlic cloves.
Drizzle the vegetables with extra virgin olive oil and sprinkle with sea salt and black pepper.
Roast in the oven for 25 to 30 minutes until the tomatoes are soft and the edges of the onion are slightly charred.
Carefully transfer the roasted vegetables and any accumulated juices into a high-speed blender.
Add the chicken bone broth to the blender and process on high until the soup is completely smooth and velvety.
Pour the blended soup into a medium saucepan over medium heat.
Stir in the shredded cooked chicken breast and simmer for 5 minutes until the chicken is heated through.
Remove from heat, stir in the fresh basil leaves, and serve immediately topped with grated parmesan cheese.