Name: Roasted Tomato Basil Soup with Parmesan Crostini
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz Chicken breast; 2 cups Roma tomatoes; 2 cloves Garlic; 1 tsp Olive oil; 0.5 cup Yellow onion; 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

Roasted Tomato Basil Soup with Parmesan Crostini

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Roasted Tomato Basil Soup with Parmesan Crostini

Oven-roasted Roma tomatoes and garlic blended into a velvety soup with savory shredded chicken and served with a crispy, golden parmesan-crusted sourdough slice.

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NUTRITION

Protein

53.9g

Fat

12.9g

Carbs

44.6g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken breast

2 cups Roma tomatoes

2 cloves Garlic

1 tsp Olive oil

0.5 cup Yellow onion

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

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PREPARATION

1
Preheat oven to 400°F and toss halved tomatoes and garlic cloves with olive oil on a baking sheet.
2
Roast for 20 minutes until the tomato skins are charred and fragrant.
3
In a pot, sauté diced onions until translucent, then add the roasted tomatoes, garlic, and vegetable broth.
4
Simmer for 10 minutes before adding fresh basil and blending until smooth using an immersion blender.
5
Stir in the shredded chicken breast, sea salt, and black pepper, heating through until the soup is hot.
6
Top the sourdough slice with parmesan and toast in the oven until the cheese is melted and bubbly.