YOUR SOLIN GENERATED RECIPE
Roasted Tomato Basil Soup with Parmesan Crostini
Slow-roasted vine tomatoes and garlic simmered into a velvety soup, served with crisp parmesan-crusted sourdough for a comforting, savory crunch.
INGREDIENTS
4 oz Chicken breast
2 cup Roma tomatoes
0.5 cup Yellow onion
3 clove Garlic
0.5 tbsp Extra virgin olive oil
0.25 cup Nonfat Greek yogurt
1 slice Sourdough bread
2 tbsp Parmesan cheese
0.25 cup Fresh basil
1 cup Vegetable broth
0.25 tsp Sea salt
0.25 tsp Black pepper
PREPARATION
Preheat your oven to 400°F and line a baking sheet with parchment paper.
Place the halved Roma tomatoes, diced onion, and peeled garlic cloves on the sheet, drizzling with olive oil and seasoning with sea salt and black pepper.
Roast the vegetables for 25 to 30 minutes until the tomatoes are blistered and the onions have caramelized edges.
Transfer the roasted vegetables and any accumulated juices into a high-speed blender along with the vegetable broth and fresh basil.
Blend on high until completely smooth, then pour into a pot and stir in the cooked, shredded chicken breast and Greek yogurt over low heat until warmed through.
Top the sourdough slice with grated parmesan and broil for 2-3 minutes until the cheese is bubbling and golden.
Ladle the creamy soup into a bowl and serve immediately with the warm parmesan crostini.