YOUR SOLIN GENERATED RECIPE
Roasted Tomato Basil Soup with Parmesan Crostini
Roasted Roma tomatoes and garlic blended into a velvety soup with shredded chicken and fresh basil, served with a crisp, golden parmesan-crusted crostini.
INGREDIENTS
4 oz Chicken breast
0.5 cup Greek yogurt
2 cup Roma tomatoes
0.5 medium Yellow onion
3 clove Garlic
0.25 tbsp Olive oil
0.5 tsp Sea salt
0.25 tsp Black pepper
0.5 cup Fresh basil leaves
1 cup Vegetable broth
0.5 slice Sourdough bread
1 tbsp Parmesan cheese
PREPARATION
Preheat your oven to 400°F and line a baking sheet with parchment paper.
Halve the Roma tomatoes and cut the onion into wedges, then place them on the baking sheet with the peeled garlic cloves.
Drizzle the vegetables with olive oil and season with sea salt and black pepper, tossing to coat evenly.
Roast for 25 to 30 minutes until the tomatoes are soft and slightly charred around the edges.
Transfer the roasted vegetables and any accumulated juices into a high-speed blender along with the vegetable broth and fresh basil.
Blend on high until the soup is completely smooth and creamy.
Pour the soup into a pot over low heat, then stir in the Greek yogurt and pre-cooked shredded chicken breast until warmed through.
Toast the sourdough slice, sprinkle with grated parmesan cheese, and broil for 1 minute until the cheese is bubbly and golden.
Ladle the soup into a bowl and serve immediately with the warm parmesan crostini.