YOUR SOLIN GENERATED RECIPE
Roasted Tomato Basil Soup with Parmesan
Sheet-pan roasted Roma tomatoes and garlic blended into a velvety soup, topped with savory shredded chicken and a salty sprinkle of aged parmesan.
INGREDIENTS
1 lb Roma tomatoes
0.5 medium yellow onion
2 cloves garlic
1 tbsp extra virgin olive oil
0.25 tsp sea salt
0.25 tsp black pepper
0.5 cup low-sodium chicken bone broth
0.25 cup fresh basil leaves
0.5 cup plain non-fat Greek yogurt
2.5 oz cooked chicken breast
1 tbsp grated parmesan cheese
PREPARATION
Preheat your oven to 400°F and line a large baking sheet with parchment paper.
Halve the Roma tomatoes and yellow onion, then place them on the baking sheet along with the whole garlic cloves.
Drizzle the vegetables with extra virgin olive oil, sea salt, and black pepper, tossing to coat evenly.
Roast for 30 minutes until the tomatoes are soft and the onions have developed a slight char.
Transfer the roasted vegetables and any accumulated juices into a high-speed blender.
Add the chicken bone broth and fresh basil leaves to the blender and process until the mixture is completely smooth.
Pour the warm soup into a serving bowl and whisk in the Greek yogurt until the base is creamy and well combined.
Top the soup with the shredded cooked chicken breast and a sprinkle of grated parmesan cheese before serving warm.