YOUR SOLIN GENERATED RECIPE
Roasted Tomato Basil Soup with Parmesan Crostini
Sheet-pan roasted Roma tomatoes and garlic blended into a velvety soup with tender shredded chicken, served with a crisp, golden parmesan-crusted sourdough slice.
INGREDIENTS
4 medium Roma tomatoes
0.25 medium Yellow onion
2 cloves Garlic
0.5 tbsp Olive oil
0.25 tsp Sea salt
0.25 tsp Black pepper
1 cup Chicken bone broth
0.25 cup Fresh basil
4 oz Chicken breast
1 slice Sourdough bread
0.5 oz Parmesan cheese
PREPARATION
Preheat oven to 400°F and line a baking sheet with parchment paper.
Halve the tomatoes and onion, then place on the sheet with garlic cloves and chicken breast; drizzle with olive oil, salt, and pepper.
Roast for 25 minutes until the chicken is cooked through and the tomato skins are charred and fragrant.
Remove the chicken from the pan and shred with two forks, then set aside.
Transfer the roasted vegetables and any juices to a high-speed blender with fresh basil and warm bone broth, blending until velvety smooth.
Pour the soup into a pot, stir in the shredded chicken, and simmer on low to heat through.
Top the sourdough slice with grated parmesan and toast in the oven until the cheese is bubbly and golden.
Ladle the soup into a bowl and serve immediately with the warm parmesan crostini on the side.