YOUR SOLIN GENERATED RECIPE
Roasted Tomato Basil Soup with Parmesan Crostini
Sheet-pan roasted Roma tomatoes and garlic simmered in savory bone broth, blended into a silky soup and served with a crispy, golden parmesan-crusted crostini.
INGREDIENTS
6 whole Roma tomatoes
4 cloves Garlic
0.5 tbsp Extra virgin olive oil
0.5 cup Yellow onion
2 cups Chicken bone broth
0.5 cup Fresh basil
0.5 cup Non-fat Greek yogurt
1 slice Sprouted grain bread
1 oz Parmesan cheese
0.25 tsp Sea salt
0.25 tsp Black pepper
PREPARATION
Preheat your oven to 400°F and line a baking sheet with parchment paper.
Halve the Roma tomatoes and place them on the sheet with the garlic cloves, then drizzle with the olive oil.
Roast the tomatoes and garlic for 25 minutes until they are softened and slightly charred.
In a large pot over medium heat, sauté the diced yellow onion until it becomes translucent and fragrant.
Add the roasted tomatoes, garlic, and chicken bone broth to the pot, bringing the mixture to a gentle simmer for 10 minutes.
Stir in the fresh basil and Greek yogurt, then use an immersion blender to process the soup until it is completely silky.
Top the sprouted grain bread with the parmesan cheese and broil for 2-3 minutes until the cheese is bubbly and golden.
Season the soup with sea salt and black pepper before serving hot alongside the parmesan crostini.