YOUR SOLIN GENERATED RECIPE
Roasted Tomato Basil Soup
Oven-roasted Roma tomatoes and garlic blended into a velvety basil-infused broth, topped with tender shredded chicken for a satisfying and savory finish.
INGREDIENTS
4 medium Roma tomatoes
0.5 medium yellow onion
3 cloves garlic
1 tbsp extra virgin olive oil
0.25 tsp sea salt
0.25 tsp black pepper
1 cup low-sodium vegetable broth
0.25 cup fresh basil
5 oz cooked chicken breast
0.25 cup nonfat Greek yogurt
PREPARATION
Preheat your oven to 400°F (200°C).
Halve the Roma tomatoes and the yellow onion, then place them on a large baking sheet along with the whole garlic cloves.
Drizzle the vegetables with olive oil and season with sea salt and black pepper.
Roast in the oven for 25 to 30 minutes until the tomatoes are soft and slightly charred on the edges.
Transfer the roasted tomatoes, onion, and garlic (peeled if necessary) into a high-speed blender.
Add the vegetable broth and fresh basil leaves to the blender and process until completely smooth and creamy.
Pour the blended soup into a medium saucepan over medium heat.
Stir in the shredded cooked chicken breast and simmer for 5 minutes to ensure everything is heated through.
Remove from heat and stir in the nonfat Greek yogurt until fully incorporated for a creamy finish.
Serve warm, garnished with extra basil if desired.