YOUR SOLIN GENERATED RECIPE
Roasted Tomato Basil Soup with Parmesan
Slow-roasted Roma tomatoes and garlic blended into a velvety puree, topped with succulent grilled chicken and sharp parmesan shavings.
INGREDIENTS
5 oz Chicken breast
2 cup Roma tomatoes
1 medium Yellow onion
3 clove Garlic
1 tbsp Extra virgin olive oil
1 cup Low-sodium chicken broth
0.25 cup Fresh basil leaves
2 tbsp Shaved parmesan cheese
0.25 tsp Sea salt
0.25 tsp Black pepper
PREPARATION
Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
Place the halved Roma tomatoes, onion wedges, and peeled garlic cloves on the sheet, then drizzle with olive oil and sprinkle with sea salt and black pepper.
Roast the vegetables for 30 minutes until the tomatoes are blistered and the onions have softened and slightly caramelized.
While the vegetables are roasting, season the chicken breast with a pinch of salt and grill in a pan over medium heat for 6-7 minutes per side until the internal temperature reaches 165°F.
Remove the chicken from the pan, let it rest for 5 minutes, and then slice into thin, bite-sized strips.
Transfer the roasted tomatoes, onions, garlic, and any pan juices into a high-speed blender.
Add the chicken broth and fresh basil leaves to the blender and process on high until the soup reaches a velvety, smooth consistency.
Pour the soup into a serving bowl and top with the sliced grilled chicken.
Garnish with the shaved parmesan cheese and serve immediately while hot.