YOUR SOLIN GENERATED RECIPE
Roasted Tomato Basil Soup with Parmesan
Sheet-pan roasted Roma tomatoes and garlic are blended into a velvety soup with savory shredded chicken and fragrant fresh basil.
INGREDIENTS
5 oz chicken breast
3 medium roma tomatoes
0.25 cup yellow onion
3 cloves garlic
0.75 tbsp extra virgin olive oil
1 cup chicken bone broth
0.25 cup fresh basil
1 tbsp parmesan cheese
0.25 tsp sea salt
0.25 tsp black pepper
PREPARATION
Preheat your oven to 400°F (200°C).
Halve the Roma tomatoes and place them on a baking sheet with the chopped onion and peeled garlic cloves.
Drizzle the vegetables with olive oil and sprinkle with sea salt and black pepper.
Roast the vegetables for 25-30 minutes until the tomatoes are charred and soft.
While vegetables roast, poach or pan-sear the chicken breast until the internal temperature reaches 165°F, then shred it into bite-sized pieces.
Transfer the roasted vegetables and any accumulated juices into a high-speed blender.
Add the chicken bone broth and fresh basil to the blender, then process until completely smooth.
Pour the soup into a bowl, stir in the shredded chicken, and top with the grated parmesan cheese before serving.