YOUR SOLIN GENERATED RECIPE
Roasted Tomato Basil Soup with Parmesan
Oven-roasted plum tomatoes and garlic blended into a velvety soup with shredded chicken and savory parmesan for a comforting, herb-infused finish.
INGREDIENTS
16 oz plum tomatoes
0.5 tsp olive oil
0.25 tsp sea salt
0.25 tsp black pepper
3 cloves garlic
0.5 cup yellow onion
1 cup chicken bone broth
3 oz cooked chicken breast
0.13 cup plain Greek yogurt
0.25 cup fresh basil
1 tbsp parmesan cheese
PREPARATION
Preheat oven to 400°F and toss halved plum tomatoes and garlic cloves with olive oil, sea salt, and black pepper on a large baking sheet.
Roast for 25 minutes until the tomatoes are blistered and slightly charred around the edges.
Sauté the diced yellow onion in a large pot over medium heat with a splash of bone broth until translucent and soft.
Add the roasted tomatoes, garlic, and the remaining chicken bone broth to the pot and simmer for 10 minutes to meld the flavors.
Use an immersion blender to process the soup directly in the pot until it reaches a smooth and creamy consistency.
Stir in the shredded cooked chicken breast and Greek yogurt, heating through gently without allowing the soup to come to a boil.
Fold in the chopped fresh basil and serve immediately topped with the grated parmesan cheese.