Name: Roasted Tomato Basil Parmesan Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 2 cups Roma tomatoes, halved; 1 tsp extra virgin olive oil; 0.25 cup yellow onion, chopped; 2 cloves garlic, minced; 0.5 cup low-sodium chicken broth; 0.25 cup fresh basil leaves; 0.25 tsp sea salt; 0.25 tsp black pepper; 3.5 oz cooked chicken breast, shredded; 0.25 cup nonfat Greek yogurt; 0.5 oz parmesan cheese, grated

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 Parmesan Soup

Oven-roasted Roma tomatoes and aromatic basil are blended into a velvety soup topped with savory shredded chicken and a salty parmesan finish.

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NUTRITION

Protein

48.8g

Fat

13.8g

Carbs

27.7g

SERVINGS

1 serving

INGREDIENTS

2 cups Roma tomatoes, halved

1 tsp extra virgin olive oil

0.25 cup yellow onion, chopped

2 cloves garlic, minced

0.5 cup low-sodium chicken broth

0.25 cup fresh basil leaves

0.25 tsp sea salt

0.25 tsp black pepper

3.5 oz cooked chicken breast, shredded

0.25 cup nonfat Greek yogurt

0.5 oz parmesan cheese, grated

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PREPARATION

1
Preheat your oven to 400°F and place the halved Roma tomatoes on a parchment-lined baking sheet.
2
Drizzle the tomatoes with olive oil and roast for 25 minutes until the skins are blistered and slightly charred.
3
While tomatoes roast, sauté the onion and garlic in a medium pot over medium heat until softened and fragrant.
4
Add the roasted tomatoes, chicken broth, basil, salt, and pepper to the pot.
5
Use an immersion blender to blend the mixture until the soup reaches a smooth and creamy consistency.
6
Stir in the shredded chicken and Greek yogurt, heating gently over low heat until warmed through.
7
Divide the soup into bowls and garnish with grated parmesan cheese and additional fresh basil before serving.