YOUR SOLIN GENERATED RECIPE
Roasted Tomato Basil Soup with Parmesan Crostini
Sheet-pan roasted Roma tomatoes and garlic blended into a velvety soup, served with a crisp, golden parmesan-crusted sourdough slice.
INGREDIENTS
4 medium Roma tomatoes
0.5 medium yellow onion
4 cloves garlic
2 tsp extra virgin olive oil
0.25 tsp sea salt
0.25 tsp black pepper
1 cup low-sodium chicken broth
0.25 cup fresh basil leaves
4 oz cooked chicken breast
1 slice sourdough bread
1 tbsp grated parmesan cheese
PREPARATION
Preheat your oven to 400°F and line a large baking sheet with parchment paper.
Halve the Roma tomatoes and yellow onion, then place them on the baking sheet along with the whole garlic cloves.
Drizzle the vegetables with extra virgin olive oil and season evenly with sea salt and black pepper.
Roast the vegetables for 25 to 30 minutes until they are tender and show slight charred edges for maximum flavor.
Transfer the roasted tomatoes, onion, and garlic into a high-speed blender, ensuring you include any juices from the pan.
Add the chicken broth, fresh basil leaves, and cooked chicken breast to the blender.
Blend on high speed for 60 seconds until the soup is completely smooth and reaches a velvety, creamy consistency.
While the soup is blending, toast the sourdough slice and sprinkle it with grated parmesan cheese, melting it under the broiler until bubbly.
Pour the hot soup into a bowl and serve immediately with the warm parmesan crostini on the side for dipping.