YOUR SOLIN GENERATED RECIPE
Roasted Tomato Basil Soup with Parmesan Crostini
Plum tomatoes and garlic roasted until caramelized then blended into a velvety soup, served with a crisp parmesan-crusted sourdough slice and protein-rich shredded chicken.
INGREDIENTS
4.5 oz Chicken breast
2 cup Plum tomatoes
0.5 cup Yellow onion
3 clove Garlic
0.75 tbsp Extra virgin olive oil
1 cup Low sodium vegetable broth
0.25 cup Fresh basil
1 slice Sourdough bread
1.5 tbsp Grated parmesan cheese
0.25 tsp Sea salt
0.25 tsp Black pepper
0.25 tsp Dried oregano
PREPARATION
Preheat oven to 400°F.
Halve the plum tomatoes and onion; place them on a large baking sheet with the peeled garlic cloves.
Drizzle the vegetables with 0.5 tbsp of olive oil and season with sea salt, black pepper, and dried oregano.
Roast for 25 minutes until the tomatoes are blistered and the onions are tender.
While vegetables roast, poach or pan-sear the chicken breast until the internal temperature reaches 165°F, then shred it thoroughly with two forks.
Transfer the roasted vegetables and any accumulated juices to a high-speed blender along with the vegetable broth and fresh basil.
Blend on high until the soup is completely smooth and velvety, then pour into a pot over low heat to keep warm.
Brush the sourdough slice with the remaining 0.25 tbsp of olive oil, top with grated parmesan, and toast in the oven or a pan until golden and crisp.
Stir the shredded chicken into the warm soup and serve immediately alongside the parmesan crostini.