YOUR SOLIN GENERATED RECIPE
Roasted Tomato Basil Soup with Parmesan
Fresh Roma tomatoes and garlic roasted until caramelized then blended with savory bone broth and topped with succulent shredded chicken and nutty Parmesan.
INGREDIENTS
4.5 oz chicken breast
4 medium roma tomatoes
0.25 medium yellow onion
3 whole garlic cloves
1 tbsp extra virgin olive oil
0.5 cup chicken bone broth
0.25 cup fresh basil
1 tbsp parmesan cheese
0.25 tsp sea salt
0.25 tsp black pepper
PREPARATION
Preheat your oven to 400°F and line a large baking sheet with parchment paper.
Slice the Roma tomatoes in half and cut the onion into wedges, then place them on the baking sheet with the whole garlic cloves.
Drizzle the vegetables with extra virgin olive oil and season evenly with sea salt and black pepper.
Roast the vegetables for 25 to 30 minutes until they are soft and the edges of the tomatoes are slightly charred.
Transfer the roasted vegetables and all the juices from the pan into a high-speed blender.
Add the chicken bone broth and fresh basil leaves to the blender and process until the soup is completely smooth and creamy.
Pour the soup into a bowl and stir in the pre-cooked, shredded chicken breast to incorporate.
Garnish the bowl with grated Parmesan cheese and a few extra basil leaves before serving warm.