Name: Roasted Tomato Basil Soup with Parmesan Crostini
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3.75 oz cooked chicken breast; 2 cup roma tomatoes; 0.5 cup yellow onion; 2 clove garlic; 0.25 tbsp extra virgin olive oil; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 cup chicken bone broth; 0.25 cup fresh basil leaves; 0.25 cup plain greek yogurt; 1 slice sourdough bread; 2 tbsp parmesan cheese

Roasted Tomato Basil Soup with Parmesan Crostini

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 Crostini

Sheet-pan roasted tomatoes and garlic blended into a velvety soup with shredded chicken, served with a crispy, golden parmesan-crusted sourdough slice.

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NUTRITION

Protein

56.9g

Fat

15.7g

Carbs

48.2g

SERVINGS

1 serving

INGREDIENTS

3.75 oz cooked chicken breast

2 cup roma tomatoes

0.5 cup yellow onion

2 clove garlic

0.25 tbsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

1 cup chicken bone broth

0.25 cup fresh basil leaves

0.25 cup plain greek yogurt

1 slice sourdough bread

2 tbsp parmesan cheese

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PREPARATION

1
Preheat oven to 400°F and toss halved tomatoes, onion, and garlic with olive oil, salt, and pepper on a baking sheet.
2
Roast for 25 minutes until the tomatoes are blistered and slightly charred.
3
Transfer roasted vegetables to a blender with bone broth and fresh basil, then blend until smooth and creamy.
4
Pour the soup into a pot, stir in the shredded chicken, and simmer over medium heat for 5 minutes.
5
Top the sourdough slice with parmesan and toast in the oven until the cheese is bubbly and golden.
6
Ladle the soup into a bowl, swirl in the Greek yogurt, and serve alongside the warm crostini.