YOUR SOLIN GENERATED RECIPE
Roasted Tomato Basil Soup with Parmesan and Shredded Chicken
Oven-roasted tomatoes and garlic blended into a velvety soup, topped with savory shredded chicken and nutty parmesan cheese for a comforting finish.
INGREDIENTS
1.5 cup roma tomatoes
0.5 whole yellow onion
3 whole garlic cloves
1 tbsp extra virgin olive oil
0.25 tsp sea salt
0.25 tsp black pepper
5 oz chicken breast
0.5 cup low-sodium vegetable broth
0.25 cup fresh basil leaves
0.25 cup plain greek yogurt
2 tbsp parmesan cheese
PREPARATION
Preheat oven to 400°F.
Place Roma tomatoes, yellow onion, and garlic cloves on a parchment-lined baking sheet.
Place the chicken breast on a separate small baking sheet.
Drizzle both the vegetables and the chicken with extra virgin olive oil and season with sea salt and black pepper.
Roast the chicken for 20 minutes and the vegetables for 25 minutes until caramelized.
Shred the roasted chicken using two forks and set aside.
Transfer the roasted vegetables and any accumulated juices into a high-speed blender.
Add the low-sodium vegetable broth and fresh basil leaves, then blend on high until the texture is velvety and smooth.
Pour the blended soup into a medium pot over low heat and whisk in the plain Greek yogurt until fully incorporated.
Stir in the shredded chicken and simmer for 2 minutes, then serve in bowls topped with grated parmesan cheese.