YOUR SOLIN GENERATED RECIPE
Roasted Tomato Basil Soup with Parmesan
Plump vine-ripened tomatoes and garlic roasted until caramelized and blended into a velvety soup with shredded chicken and savory parmesan.
INGREDIENTS
5 oz boneless skinless chicken breast
2 cup Roma tomatoes
0.5 cup yellow onion
3 clove garlic
1 tsp extra virgin olive oil
0.5 cup chicken bone broth
0.25 cup fresh basil
0.5 oz parmesan cheese
0.25 tsp sea salt
0.25 tsp black pepper
PREPARATION
Preheat your oven to 400°F and line a large baking sheet with parchment paper.
Slice the Roma tomatoes in half and roughly chop the yellow onion.
Place the tomatoes, onion, and peeled garlic cloves on the baking sheet, then drizzle with olive oil and sprinkle with sea salt and black pepper.
Roast the vegetables for 25 to 30 minutes until the tomatoes are soft and slightly charred around the edges.
While the vegetables roast, poach or pan-sear the chicken breast until it reaches an internal temperature of 165°F, then shred it into bite-sized pieces using two forks.
Transfer the roasted vegetables and any juices from the pan into a high-speed blender.
Add the chicken bone broth and fresh basil to the blender, then blend on high until the mixture is completely smooth and creamy.
Pour the soup into a small pot over low heat, stir in the shredded chicken, and simmer for 3-5 minutes to ensure everything is heated through.
Pour the soup into a bowl and garnish with the freshly grated parmesan cheese and a few extra basil leaves before serving.