Name: Roasted Tomato Basil Soup with Parmesan
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz chicken breast; 1 lb roma tomatoes; 0.5 tbsp olive oil; 0.5 cup yellow onion; 3 cloves garlic; 1 cup vegetable broth; 0.25 cup fresh basil leaves; 0.25 cup plain greek yogurt; 1 tbsp parmesan cheese; 0.25 tsp sea salt; 0.25 tsp black pepper

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Roasted Tomato Basil Soup with Parmesan

Slow-roasted Roma tomatoes and garlic blended into a velvety soup, topped with savory shredded chicken and a sprinkle of salty parmesan cheese.

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NUTRITION

Protein

58.7g

Fat

18.7g

Carbs

37.1g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

1 lb roma tomatoes

0.5 tbsp olive oil

0.5 cup yellow onion

3 cloves garlic

1 cup vegetable broth

0.25 cup fresh basil leaves

0.25 cup plain greek yogurt

1 tbsp parmesan cheese

0.25 tsp sea salt

0.25 tsp black pepper

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PREPARATION

1
Preheat oven to 400°F and toss halved tomatoes, diced onion, and garlic with olive oil, sea salt, and black pepper on a large baking sheet.
2
Roast the vegetables for 25-30 minutes until the tomatoes are blistered and the onions are slightly caramelized.
3
Transfer the roasted vegetables and any accumulated juices into a high-speed blender along with the vegetable broth and fresh basil.
4
Blend on high until the soup is completely smooth and velvety in texture.
5
Pour the soup into a medium saucepan over low heat and stir in the Greek yogurt until fully incorporated and creamy.
6
Fold in the cooked shredded chicken breast and simmer for 3-5 minutes until the chicken is heated through.
7
Ladle the soup into a bowl and garnish with the grated parmesan cheese and extra basil before serving.