NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

2 cup roma tomatoes

0.5 cup yellow onion

3 clove garlic

0.5 tbsp olive oil

1 cup chicken bone broth

0.25 cup fresh basil

1 slice sourdough bread

1 tbsp parmesan cheese

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Preheat your oven to 400°F (200°C).

• 2

  On a large baking sheet, toss the halved Roma tomatoes, chopped onion, and peeled garlic cloves with 0.5 tablespoons of olive oil, sea salt, and black pepper.

• 3

  Roast the vegetables for 25-30 minutes until the tomatoes are blistered and slightly charred around the edges.

• 4

  While the vegetables roast, poach the chicken breast in simmering water for 12-15 minutes until fully cooked, then remove and shred with two forks.

• 5

  Transfer the roasted vegetables and all their juices into a high-speed blender; add the chicken bone broth and fresh basil leaves.

• 6

  Blend on high until the soup reaches a velvety, smooth consistency.

• 7

  Pour the blended soup into a medium pot, stir in the shredded chicken, and simmer over low heat for 5 minutes to meld the flavors.

• 8

  Brush the sourdough slice with the remaining 0.5 tablespoons of olive oil, sprinkle with Parmesan cheese, and toast in the oven or a toaster oven until the cheese is bubbly and golden.

• 9

  Ladle the hot soup into a bowl and serve immediately with the warm Parmesan crostini.