YOUR SOLIN GENERATED RECIPE
Roasted Tomato Basil Soup with Parmesan
Roasted Roma tomatoes and garlic blended into a velvety soup topped with savory shredded chicken and nutty parmesan.
INGREDIENTS
6 medium Roma tomatoes
0.5 medium Yellow onion
4 cloves Garlic
0.5 tbsp Extra virgin olive oil
0.25 tsp Sea salt
0.25 tsp Black pepper
1.5 cups Low-sodium chicken broth
0.25 cup Fresh basil leaves
4.5 oz Cooked shredded chicken breast
1 oz Shredded parmesan cheese
PREPARATION
Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
Place the halved Roma tomatoes, onion wedges, and whole garlic cloves onto the prepared sheet.
Drizzle the vegetables with extra virgin olive oil and sprinkle with sea salt and black pepper.
Roast for 30 minutes until the tomatoes are collapsed and the edges of the onions are slightly charred.
Carefully transfer the roasted vegetables and all pan juices into a high-speed blender.
Add the chicken broth and fresh basil leaves to the blender and process until the soup is completely smooth and velvety.
Pour the blended soup into a medium pot over medium heat to warm through.
Fold in the cooked shredded chicken breast and stir gently until the protein is heated.
Ladle the soup into warm bowls and garnish with a generous sprinkle of shredded parmesan cheese.