YOUR SOLIN GENERATED RECIPE
Roasted Tomato Basil Soup
Oven-roasted Roma tomatoes and garlic simmered in a savory bone broth with tender shredded chicken, finished with a bright and aromatic basil chiffonade.
INGREDIENTS
1.5 lbs Roma tomatoes
0.5 medium yellow onion
4 cloves garlic
1 tbsp extra virgin olive oil
1 cup chicken bone broth
5 oz cooked chicken breast
0.25 cup fresh basil
0.5 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 the yellow onion, then place them on the baking sheet along with the whole garlic cloves.
Drizzle the vegetables with extra virgin olive oil and toss to coat evenly.
Roast for 30 to 35 minutes until the tomatoes are blistered and the onions have caramelized edges.
Transfer the roasted vegetables and any accumulated juices into a large pot, then add the chicken bone broth.
Bring the mixture to a gentle simmer over medium heat for 10 minutes to meld the flavors.
Use an immersion blender to process the soup until completely smooth and creamy.
Stir in the shredded cooked chicken breast, sea salt, and black pepper, heating through for 2 minutes.
Remove from heat and stir in the freshly sliced basil before serving in warm bowls.