YOUR SOLIN GENERATED RECIPE
Roasted Tomato Basil Soup with Parmesan
Sheet-pan roasted Roma tomatoes and garlic blended into a velvety soup, topped with savory shredded chicken and sharp Parmesan cheese for a comforting finish.
INGREDIENTS
6 oz Cooked chicken breast
4 medium Roma tomatoes
0.5 medium Yellow onion
3 cloves Garlic
0.5 tbsp Extra virgin olive oil
1 cup Low-sodium chicken broth
0.25 cup Fresh basil leaves
2 tbsp Grated Parmesan cheese
0.25 tsp Sea salt
0.25 tsp Black pepper
PREPARATION
Preheat your oven to 400°F and line a large baking sheet with parchment paper.
Place the halved Roma tomatoes, onion wedges, and peeled garlic cloves on the baking sheet.
Drizzle the vegetables with olive oil and sprinkle with sea salt and black pepper, tossing to coat evenly.
Roast for 25 to 30 minutes until the tomatoes are soft and the onions have slightly charred edges.
Transfer the roasted vegetables and all the juices from the pan into a high-speed blender.
Add the chicken broth and fresh basil leaves to the blender, then process until the soup is completely velvety and smooth.
Pour the soup into a medium pot over medium heat and stir in the shredded cooked chicken breast.
Simmer for 3 to 5 minutes until the chicken is heated through, then serve in a bowl topped with grated Parmesan cheese.