Roasted Tomato Basil Soup with Parmesan

This is an example of a meal that Solin would create to include in your personalized meal plan.

Roasted Tomato Basil Soup with Parmesan

YOUR SOLIN GENERATED RECIPE

Roasted Tomato Basil Soup with Parmesan

Oven-roasted Roma tomatoes and garlic blended into a velvety soup, served with herb-grilled chicken and salty Parmesan shavings.

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NUTRITION

512kcal
Protein
43.8g
Fat
21.6g
Carbs
42.7g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

1.5 lb roma tomatoes

0.5 medium yellow onion

4 clove garlic

1 tbsp olive oil

0.5 cup basil

1 cup vegetable broth

2 tbsp parmesan cheese

0.5 tsp sea salt

0.5 tsp black pepper

0.5 tsp oregano

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PREPARATION

  • 1

    Preheat your oven to 400°F and line a large baking sheet with parchment paper.

  • 2

    Slice the Roma tomatoes and yellow onion into halves and place them on the sheet along with the peeled garlic cloves.

  • 3

    Drizzle 0.5 tbsp of olive oil over the vegetables and sprinkle with 0.25 tsp of the sea salt, 0.25 tsp of the black pepper, and 0.25 tsp of the oregano.

  • 4

    Roast the vegetables for 35 to 40 minutes until the tomato skins are slightly charred and the onions are translucent.

  • 5

    While the vegetables roast, season the chicken breast with the remaining sea salt, black pepper, and oregano and sear in a pan with the remaining 0.5 tbsp of olive oil until the internal temperature reaches 165°F.

  • 6

    Slice the cooked chicken into thin strips and set aside.

  • 7

    Transfer the roasted vegetables and all their juices into a high-speed blender, adding the basil and vegetable broth.

  • 8

    Blend on high until the soup reaches a velvety consistency, then pour into a bowl and top with the sliced chicken and parmesan cheese.

Roasted Tomato Basil Soup with Parmesan

This is an example of a meal that Solin would create to include in your personalized meal plan.

Roasted Tomato Basil Soup with Parmesan

YOUR SOLIN GENERATED RECIPE

Roasted Tomato Basil Soup with Parmesan

Oven-roasted Roma tomatoes and garlic blended into a velvety soup, served with herb-grilled chicken and salty Parmesan shavings.

NUTRITION

512kcal
Protein
43.8g
Fat
21.6g
Carbs
42.7g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

1.5 lb roma tomatoes

0.5 medium yellow onion

4 clove garlic

1 tbsp olive oil

0.5 cup basil

1 cup vegetable broth

2 tbsp parmesan cheese

0.5 tsp sea salt

0.5 tsp black pepper

0.5 tsp oregano

PREPARATION

  • 1

    Preheat your oven to 400°F and line a large baking sheet with parchment paper.

  • 2

    Slice the Roma tomatoes and yellow onion into halves and place them on the sheet along with the peeled garlic cloves.

  • 3

    Drizzle 0.5 tbsp of olive oil over the vegetables and sprinkle with 0.25 tsp of the sea salt, 0.25 tsp of the black pepper, and 0.25 tsp of the oregano.

  • 4

    Roast the vegetables for 35 to 40 minutes until the tomato skins are slightly charred and the onions are translucent.

  • 5

    While the vegetables roast, season the chicken breast with the remaining sea salt, black pepper, and oregano and sear in a pan with the remaining 0.5 tbsp of olive oil until the internal temperature reaches 165°F.

  • 6

    Slice the cooked chicken into thin strips and set aside.

  • 7

    Transfer the roasted vegetables and all their juices into a high-speed blender, adding the basil and vegetable broth.

  • 8

    Blend on high until the soup reaches a velvety consistency, then pour into a bowl and top with the sliced chicken and parmesan cheese.