YOUR SOLIN GENERATED RECIPE
Roasted Tomato Basil Soup with Parmesan and Shredded Chicken
Oven-roasted tomatoes and fresh basil are blended into a velvety soup, then topped with nutty Parmesan and shredded chicken for a protein-rich meal.
INGREDIENTS
1.5 lb Roma tomatoes
0.25 tbsp Extra virgin olive oil
0.5 tsp Sea salt
0.25 tsp Black pepper
0.5 cup Yellow onion
3 clove Garlic
1 cup Chicken bone broth
0.5 cup Fresh basil leaves
3 oz Cooked chicken breast
2 tbsp Grated Parmesan cheese
PREPARATION
Preheat your oven to 400°F and line a large rimmed baking sheet with parchment paper.
Slice the Roma tomatoes in half lengthwise and place them on the baking sheet, then drizzle with olive oil and sprinkle with sea salt and black pepper.
Roast the tomatoes for 30 to 35 minutes until the skins are blistered and the edges are slightly caramelized.
While the tomatoes roast, sauté the diced yellow onion and minced garlic in a large pot over medium heat until they are soft and translucent.
Add the roasted tomatoes and any juices from the pan into the pot, then pour in the chicken bone broth and add the fresh basil leaves.
Simmer the mixture for 10 minutes to allow the flavors to meld together.
Use an immersion blender to process the soup directly in the pot until it reaches a completely smooth and velvety consistency.
Gently fold in the shredded cooked chicken breast and heat for another 2 minutes until the chicken is warmed through.
Ladle the soup into a bowl and finish by garnishing with the grated Parmesan cheese.