YOUR SOLIN GENERATED RECIPE
Roasted Tomato Basil Soup with Parmesan Crostini
Oven-roasted Roma tomatoes and garlic blended into a velvety soup with shredded chicken, served with a crisp, golden Parmesan-crusted sourdough crostini.
INGREDIENTS
5 oz Cooked chicken breast
2 cups Roma tomatoes
2 cloves Garlic
0.5 tbsp Olive oil
0.5 cup Vegetable broth
0.25 cup Fresh basil
1 slice Sourdough bread
1 tbsp Parmesan cheese
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 and whole garlic cloves on the sheet, drizzle with olive oil, and sprinkle with sea salt and black pepper.
Roast for 25-30 minutes until the tomatoes are soft and slightly charred on the edges.
Transfer the roasted tomatoes, garlic, and any juices from the pan into a high-speed blender.
Add the vegetable broth and fresh basil to the blender, then process until the soup is completely smooth and creamy.
Pour the soup into a medium saucepan and stir in the shredded cooked chicken breast.
Warm the soup over medium-low heat for 5 minutes to allow the flavors to meld.
While the soup simmers, toast the sourdough slice, top with grated parmesan, and place under the broiler for 1-2 minutes until the cheese is bubbly and golden.
Ladle the hot soup into a bowl and serve immediately with the warm parmesan crostini.