YOUR SOLIN GENERATED RECIPE
Roasted Tomato Basil Soup with Parmesan Crostini
Sheet-pan roasted tomatoes and aromatics simmered in savory bone broth and finished with a velvety swirl of Greek yogurt for a rich, comforting texture.
INGREDIENTS
6 medium Roma tomatoes
1 medium Yellow onion
4 cloves Garlic
0.5 tbsp Extra virgin olive oil
0.5 tsp Sea salt
0.25 tsp Black pepper
2 cups Chicken bone broth
0.5 cup Non-fat Greek yogurt
0.25 cup Fresh basil leaves
1.5 slices Sourdough bread
2 tbsp Grated parmesan cheese
PREPARATION
Preheat oven to 400°F and line a large baking sheet with parchment paper to ensure easy cleanup.
Halve the Roma tomatoes and yellow onion, then arrange them on the sheet along with the peeled garlic cloves.
Drizzle the vegetables with extra virgin olive oil and season evenly with sea salt and black pepper.
Roast for 30 to 35 minutes until the tomatoes are soft and the onions have developed a light char.
Carefully transfer the roasted vegetables and any juices into a high-speed blender, adding the chicken bone broth and fresh basil.
Blend on high until the soup is completely smooth and creamy in consistency.
Pour the mixture into a medium pot over medium-low heat and whisk in the non-fat Greek yogurt until fully combined.
Toast the sourdough bread slices until golden, sprinkle with grated parmesan cheese, and broil for 1 minute until bubbly.
Ladle the hot soup into bowls and serve immediately with the crispy parmesan crostini for dipping.