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 dusting of salty parmesan cheese.
INGREDIENTS
2.75 oz shredded chicken breast
4 medium Roma tomatoes
1 medium yellow onion
4 cloves garlic
1 tbsp extra virgin olive oil
0.5 tsp sea salt
0.25 tsp black pepper
1 cup low-sodium chicken bone broth
0.25 cup fresh basil leaves
2 tbsp grated parmesan cheese
PREPARATION
Preheat your oven to 400°F and line a baking sheet with parchment paper.
Arrange the halved Roma tomatoes, quartered yellow onion, and peeled garlic cloves on the sheet.
Drizzle the vegetables with extra virgin olive oil and sprinkle with sea salt and black pepper.
Roast for 25 to 30 minutes until the vegetables are tender and slightly charred.
Transfer the roasted vegetables and any accumulated juices into a high-speed blender.
Add the chicken bone broth and fresh basil leaves, then blend on high until the soup is completely smooth and velvety.
Pour the soup into a medium saucepan over medium heat and stir in the shredded chicken breast.
Simmer for 3 to 5 minutes until the chicken is heated through.
Ladle the soup into a bowl and garnish with the grated parmesan cheese before serving.