YOUR SOLIN GENERATED RECIPE
Roasted Tomato Basil Soup with Parmesan Crostini
Oven-roasted Roma tomatoes and garlic blended into a velvety soup, served with a crisp parmesan-crusted sourdough slice for a comforting, savory finish.
INGREDIENTS
1.5 lbs 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
1.5 cups Vegetable broth
0.5 cup Fresh basil leaves
4.5 oz Cooked chicken breast
0.5 slice Sourdough bread
1 tbsp Grated parmesan cheese
PREPARATION
Preheat your oven to 400°F (200°C).
Arrange the halved Roma tomatoes, onion quarters, and garlic cloves on a parchment-lined baking sheet.
Drizzle the vegetables with olive oil and sprinkle with sea salt and black pepper.
Roast for 35 to 40 minutes until the tomatoes are blistered and the onions are tender.
Carefully transfer the roasted vegetables and any 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.
Pour the soup into a medium saucepan and stir in the shredded cooked chicken breast to incorporate the protein.
Warm the soup over medium-low heat for 5 minutes.
Place the sourdough slice under the broiler for 1 minute, top with parmesan cheese, and broil until golden and bubbly.
Ladle the soup into a bowl and serve immediately with the warm parmesan crostini.