YOUR SOLIN GENERATED RECIPE
Roasted Tomato Basil Soup with Parmesan Crostini
Oven-roasted Roma tomatoes and garlic simmered with protein-rich chicken and fresh basil, served with a crisp, golden parmesan-crusted sourdough slice.
INGREDIENTS
4 medium Roma tomatoes
0.5 medium yellow onion
3 cloves garlic
2 tsp extra virgin olive oil
0.25 tsp sea salt
0.25 tsp black pepper
1 cup low sodium chicken bone broth
4 oz cooked chicken breast
0.25 cup plain non-fat Greek yogurt
0.25 cup fresh basil leaves
0.5 slice sourdough bread
1 tbsp grated parmesan cheese
PREPARATION
Preheat your oven to 400°F (200°C).
Halve the Roma tomatoes and yellow onion, then place them on a parchment-lined baking sheet alongside the whole garlic cloves.
Drizzle the vegetables with extra virgin olive oil and season with sea salt and black pepper.
Roast for 25 minutes until the tomatoes are blistered and the onions are tender and slightly charred.
Transfer the roasted tomatoes, onion, and garlic into a high-speed blender, adding the chicken bone broth and fresh basil leaves.
Blend on high until the mixture is completely smooth and creamy.
Pour the soup into a medium pot over low heat, then stir in the shredded cooked chicken breast and Greek yogurt until well combined and heated through.
Place the grated parmesan cheese on top of the sourdough slice and toast in the oven or an air fryer until the cheese is melted and bubbly.
Ladle the soup into a bowl and serve immediately with the parmesan crostini for dipping.