YOUR SOLIN GENERATED RECIPE
Roasted Tomato Basil Soup with Parmesan
Oven-roasted tomatoes and garlic blended into a velvety soup with fresh basil and protein-rich Greek yogurt for a comforting, savory finish.
INGREDIENTS
1 lb Roma tomatoes
1 medium Yellow onion
4 clove Garlic
0.75 tbsp Olive oil
0.5 tsp Sea salt
0.25 tsp Black pepper
1 cup Low-sodium vegetable broth
0.5 cup Fresh basil leaves
0.5 cup Plain non-fat Greek yogurt
4 oz Cooked chicken breast
1.75 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 cut the onion into wedges, then place them on the baking sheet with the peeled garlic cloves.
Drizzle the vegetables with olive oil and sprinkle with sea salt and black pepper, tossing to coat evenly.
Roast for 25 to 30 minutes until the tomatoes are soft and the onions have developed a slight char.
Transfer the roasted vegetables and all the pan juices into a high-speed blender.
Add the vegetable broth, fresh basil leaves, and Greek yogurt to the blender.
Blend on high for 60 seconds until the mixture is completely smooth and velvety.
Pour the soup into a medium pot over low heat and stir in the shredded cooked chicken breast to warm through.
Ladle the soup into a bowl and garnish with the grated parmesan cheese before serving.