YOUR SOLIN GENERATED RECIPE
Roasted Tomato Basil Soup with Parmesan
Sheet-pan roasted tomatoes and aromatics blended into a velvety soup, topped with savory shredded chicken and a salty parmesan finish.
INGREDIENTS
1 lb Roma tomatoes
1 medium Yellow onion
4 cloves Garlic
0.5 tbsp Extra virgin olive oil
0.5 tsp Sea salt
0.25 tsp Black pepper
1 cup Low sodium vegetable broth
0.25 cup Fresh basil leaves
4.5 oz Cooked chicken breast
2 tbsp Grated parmesan cheese
PREPARATION
Preheat your oven to 400°F and line a large baking sheet with parchment paper.
Place the halved tomatoes, quartered onion, and garlic cloves on the sheet, then drizzle with olive oil and sprinkle with sea salt and black pepper.
Roast for 30 minutes until the vegetables are tender and the tomato skins are slightly charred.
Transfer the roasted vegetables and any accumulated juices into a high-speed blender.
Add the vegetable broth and fresh basil leaves, then blend on high until the soup is completely smooth and velvety.
Pour the mixture into a medium pot over medium-low heat, stir in the shredded chicken, and simmer for 5 minutes to combine flavors.
Ladle the soup into a bowl and garnish with the grated parmesan cheese before serving.