YOUR SOLIN GENERATED RECIPE
Roasted Tomato Basil Soup with Parmesan Crostini
Oven-roasted Roma tomatoes and garlic simmered with fresh basil and protein-rich chicken, served with a crispy, golden Parmesan-crusted sprouted grain slice.
INGREDIENTS
3 medium Roma tomatoes
1 medium Yellow onion
3 cloves Garlic
1 tsp Olive oil
0.25 tsp Sea salt
0.25 tsp Black pepper
1 cup Vegetable broth
0.5 cup Fresh basil
4 oz Chicken breast
1 slice Sprouted grain bread
0.5 oz Parmesan cheese
PREPARATION
Preheat your oven to 400°F and line a large baking sheet with parchment paper.
Halve the Roma tomatoes and the yellow onion, then place them on the baking sheet along with the peeled garlic cloves.
Drizzle the vegetables with olive oil and season evenly with sea salt and black pepper before roasting for 25 minutes until caramelized.
Transfer the roasted vegetables and any accumulated juices into a pot, adding the vegetable broth and fresh basil leaves.
Use an immersion blender to process the mixture until it reaches a smooth and velvety consistency.
Stir in the cooked, shredded chicken breast and simmer the soup over low heat for 5 minutes to allow the flavors to meld.
Top the sprouted grain bread slice with the grated parmesan cheese and toast in the oven until the cheese is melted and bubbly.
Ladle the hot soup into a bowl and serve immediately with the warm parmesan crostini on the side.