YOUR SOLIN GENERATED RECIPE
Roasted Tomato Basil Soup with Shredded Chicken
Sheet-pan roasted Roma tomatoes and garlic blended into a velvety soup, topped with tender shredded chicken and a swirl of tangy Greek yogurt.
INGREDIENTS
1.5 lbs Roma tomatoes
5 oz Chicken breast
0.25 cup Greek yogurt
1 tbsp Extra virgin olive oil
0.5 cup Yellow onion
3 cloves Garlic
1 cup Vegetable broth
0.5 cup Fresh basil
0.25 tsp Sea salt
0.25 tsp Black pepper
PREPARATION
Preheat oven to 400°F and line a baking sheet with parchment paper.
Toss the halved Roma tomatoes, chopped onion, and whole garlic cloves with olive oil, sea salt, and black pepper on the prepared sheet.
Roast for 25 to 30 minutes until the tomatoes are blistered and the onions are slightly caramelized.
Transfer the roasted vegetables and all pan juices into a high-speed blender, then add the vegetable broth and fresh basil.
Blend on high until the soup is completely smooth and reaches a velvety consistency.
Pour the soup into a medium pot over medium heat, stir in the shredded chicken breast, and simmer for 5 minutes until heated through.
Ladle into bowls and finish each serving with a dollop of Greek yogurt and a few fresh basil leaves.