YOUR SOLIN GENERATED RECIPE
Roasted Tomato Basil Soup with Parmesan & Shredded Chicken
Creamy roasted tomatoes and fresh basil are blended into a velvety soup, topped with savory parmesan and tender shredded chicken for a satisfying, protein-packed finish.
INGREDIENTS
4 oz Shredded chicken breast
2 cup Plum tomatoes
1 tbsp Extra virgin olive oil
0.5 cup Yellow onion
2 clove Garlic
1 cup Vegetable broth
0.25 cup Fresh basil
2 tbsp Parmesan cheese
0.25 tsp Sea salt
0.25 tsp Black pepper
PREPARATION
Preheat your oven to 400°F (200°C).
Halve the plum tomatoes and dice the onion, then place them on a large baking sheet with the whole 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 blistered and the onions have caramelized edges.
Transfer the roasted vegetables and any accumulated juices into a high-speed blender.
Add the vegetable broth and fresh basil leaves to the blender and process until the soup is completely smooth and velvety.
Pour the blended soup into a medium pot over medium heat, then stir in the cooked shredded chicken breast.
Simmer for 3 to 5 minutes until the chicken is heated through.
Ladle the soup into a bowl and garnish with grated parmesan cheese and a few extra basil leaves.