YOUR SOLIN GENERATED RECIPE
Roasted Tomato Basil Soup with Parmesan
Oven-roasted Roma tomatoes and garlic blended into a velvety soup, topped with savory shredded chicken and nutty parmesan for a comforting finish.
INGREDIENTS
2 cups Roma tomatoes
0.5 cup yellow onion
2 whole garlic cloves
1 tbsp extra virgin olive oil
0.5 tsp sea salt
0.25 tsp black pepper
1 cup chicken bone broth
0.25 cup fresh basil leaves
4 oz cooked chicken breast
1 tbsp grated parmesan cheese
PREPARATION
Preheat your oven to 400°F and line a large rimmed baking sheet with parchment paper.
Place the halved Roma tomatoes, chopped onion, and whole garlic cloves on the sheet, then toss with olive oil, sea salt, and black pepper.
Roast the vegetables for 25 to 30 minutes until they are tender and show light charred spots.
Carefully transfer the roasted vegetables and any accumulated juices into a high-speed blender.
Add the chicken bone broth and fresh basil leaves to the blender and process until the mixture is completely smooth and velvety.
Pour the blended soup into a medium pot over medium heat and stir in the shredded cooked chicken breast until warmed through.
Ladle the soup into a bowl and garnish with the grated parmesan cheese before serving.