YOUR SOLIN GENERATED RECIPE
Roasted Tomato Basil Soup with Parmesan
Oven-roasted Roma tomatoes and garlic blended into a velvety soup with fresh basil and savory shredded chicken for a protein-packed meal.
INGREDIENTS
2 cups Roma tomatoes
0.5 cup Yellow onion
3 cloves Garlic
1 tbsp Extra virgin olive oil
0.25 tsp Sea salt
0.25 tsp Black pepper
0.5 cup Chicken bone broth
0.25 cup Fresh basil leaves
4 oz Cooked chicken breast
2 tbsp Parmesan cheese
PREPARATION
Preheat your oven to 400°F and line a baking sheet with parchment paper.
Place halved tomatoes, chopped onion, and garlic cloves on the sheet, drizzling with olive oil and seasoning with sea salt and black pepper.
Roast for 25-30 minutes until the vegetables are tender and slightly charred.
Transfer the roasted vegetables and any accumulated juices into a high-speed blender.
Add the chicken bone broth and fresh basil leaves, then blend on high until the mixture is completely smooth and creamy.
Pour the soup into a small pot over medium heat and stir in the shredded cooked chicken breast until warmed through.
Ladle the soup into a bowl and garnish with the grated Parmesan cheese before serving.