Name: Roasted Tomato Basil Soup with Parmesan
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1.5 lb Roma tomatoes; 1 medium yellow onion; 4 cloves garlic; 0.5 tbsp extra virgin olive oil; 0.5 tsp sea salt; 0.25 tsp black pepper; 5 oz chicken breast; 0.5 oz parmesan cheese; 0.25 cup fresh basil; 1 cup vegetable broth

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

YOUR SOLIN GENERATED RECIPE

Roasted Tomato Basil Soup with Parmesan

Sheet-pan roasted Roma tomatoes and garlic blended into a velvety soup with savory shredded chicken and fresh basil for a comforting, herb-infused finish.

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NUTRITION

Protein

45.9g

Fat

15.9g

Carbs

46.7g

SERVINGS

1 serving

INGREDIENTS

1.5 lb Roma tomatoes

1 medium yellow onion

4 cloves garlic

0.5 tbsp extra virgin olive oil

0.5 tsp sea salt

0.25 tsp black pepper

5 oz chicken breast

0.5 oz parmesan cheese

0.25 cup fresh basil

1 cup vegetable broth

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PREPARATION

1
Preheat your oven to 400°F (200°C).
2
Halve the Roma tomatoes and quarter the yellow onion, then place them on a large baking sheet with the whole garlic cloves.
3
Drizzle the vegetables with olive oil and season evenly with sea salt and black pepper.
4
Roast for 30 to 35 minutes until the tomatoes are soft and the onions have developed a slight golden char.
5
Transfer the roasted vegetables and any accumulated juices into a high-speed blender.
6
Add the vegetable broth and fresh basil leaves to the blender and process until the mixture is completely smooth and velvety.
7
Pour the soup into a medium pot over medium-low heat.
8
Stir in the cooked, shredded chicken breast and simmer for 5 minutes to allow the flavors to meld.
9
Ladle the soup into a bowl and garnish with the freshly grated parmesan cheese before serving.