YOUR SOLIN GENERATED RECIPE
Roasted Tomato Basil Soup with Parmesan and Chicken
Oven-roasted Roma tomatoes and garlic blended into a velvety soup with fresh basil, finished with savory shredded chicken and a sprinkle of nutty parmesan.
INGREDIENTS
4 oz Cooked chicken breast
1 lb Roma tomatoes
2 tsp Olive oil
0.5 tsp Sea salt
0.25 tsp Black pepper
2 cloves Garlic
0.5 cup Chicken bone broth
0.5 cup Non-fat Greek yogurt
0.25 cup Fresh basil leaves
1 tbsp Parmesan cheese
1 slice Sprouted grain bread
PREPARATION
Preheat your oven to 400°F and line a baking sheet with parchment paper.
Slice the Roma tomatoes in half and place them on the baking sheet along with the peeled garlic cloves.
Drizzle the tomatoes and garlic with olive oil, then season evenly with sea salt and black pepper.
Roast for 25-30 minutes until the tomatoes are tender and have developed a slight char on the edges.
Carefully transfer the roasted tomatoes, garlic, and any juices from the pan into a high-speed blender.
Add the chicken bone broth, non-fat Greek yogurt, and fresh basil leaves to the blender, then process until the mixture is completely smooth and velvety.
Pour the soup into a serving bowl and stir in the pre-cooked shredded chicken breast until heated through.
Garnish the soup with grated parmesan cheese and serve immediately with a slice of toasted sprouted grain bread.