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 cheese.
INGREDIENTS
4 medium Roma tomatoes
1 small yellow onion
3 cloves garlic
1 tbsp extra virgin olive oil
0.5 tsp sea salt
0.25 tsp black pepper
1 cup low-sodium chicken broth
4 oz cooked chicken breast
0.25 cup plain non-fat Greek yogurt
0.25 cup fresh basil
2 tbsp grated parmesan cheese
PREPARATION
Preheat your oven to 400°F (200°C).
Halve the Roma tomatoes and quarter the yellow onion, then place them on a baking sheet with the whole garlic cloves.
Drizzle the vegetables with olive oil and season with sea salt and black pepper.
Roast for 25-30 minutes until the tomatoes are soft and slightly charred.
Transfer the roasted vegetables and any juices from the pan into a high-speed blender.
Add the chicken broth and fresh basil to the blender, then pulse until the soup reaches your desired consistency.
Pour the soup into a pot over low heat and stir in the Greek yogurt until fully incorporated and creamy.
Fold in the shredded cooked chicken breast and heat through for 2 minutes.
Ladle the soup into a bowl and garnish with the grated parmesan cheese before serving.