YOUR SOLIN GENERATED RECIPE
Roasted Tomato Basil Soup with Parmesan
Sheet-pan roasted Roma tomatoes and garlic blended into a velvety soup with tender shredded chicken and a salty Parmesan finish.
INGREDIENTS
1.5 lbs Roma tomatoes
0.5 whole Yellow onion
4 cloves Garlic
2 tsp Olive oil
0.25 tsp Sea salt
0.25 tsp Black pepper
1 cup Vegetable broth
4 oz Chicken breast
0.25 cup Plain Greek yogurt
0.25 cup Fresh basil
1 tbsp Parmesan cheese
PREPARATION
Preheat your oven to 400°F and line a large baking sheet with parchment paper.
Slice the Roma tomatoes and yellow onion into halves and place them on the sheet along with the peeled garlic cloves.
Drizzle the vegetables with olive oil and season evenly with sea salt and black pepper.
Roast for 30 to 35 minutes until the tomatoes are blistered and the onions have developed a sweet char.
Transfer the roasted vegetables and any accumulated juices into a high-speed blender.
Add the vegetable broth and fresh basil, then blend on high until the mixture is completely smooth and velvety.
Pour the soup into a medium pot over medium-low heat and stir in the shredded chicken breast and Greek yogurt.
Stir gently until the soup is heated through and the yogurt is fully incorporated, then serve topped with the Parmesan cheese.