NUTRITION

SERVINGS

INGREDIENTS

1.5 lbs Roma tomatoes

1 medium Yellow onion

3 cloves Garlic

0.5 tbsp Extra virgin olive oil

5 oz Chicken breast

1 cup Vegetable broth

0.25 cup Fresh basil

2 tbsp Parmesan cheese

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Preheat your oven to 400°F and line a large baking sheet with parchment paper.

• 2

  Halve the Roma tomatoes and the yellow onion, then place them on the baking sheet along with the peeled garlic cloves.

• 3

  Drizzle the vegetables with extra virgin olive oil and season with sea salt and black pepper.

• 4

  Roast the vegetables for 35 to 40 minutes until the tomatoes are blistered and the onions are caramelized.

• 5

  While the vegetables roast, poach the chicken breast in simmering water for 12 to 15 minutes until cooked through, then shred with two forks.

• 6

  Transfer the roasted tomatoes, onion, and garlic into a high-speed blender, ensuring you include all the flavorful juices from the pan.

• 7

  Add the vegetable broth and fresh basil to the blender and process until the soup reaches a velvety, smooth consistency.

• 8

  Pour the soup into a pot over medium heat, stir in the shredded chicken, and simmer for 5 minutes to meld the flavors.

• 9

  Ladle the soup into bowls and garnish with the grated parmesan cheese before serving.