YOUR SOLIN GENERATED RECIPE
Roasted Tomato Basil Soup
Sheet-pan roasted tomatoes and garlic blended into a velvety soup with silken tofu and topped with savory shredded chicken for a protein-packed meal.
INGREDIENTS
4 medium Roma tomatoes
1 cup cherry tomatoes
0.5 medium yellow onion
3 cloves garlic
1 tbsp extra virgin olive oil
0.25 tsp sea salt
0.25 tsp black pepper
1 cup vegetable broth
0.5 cup silken tofu
0.25 cup fresh basil leaves
3.5 oz cooked chicken breast
PREPARATION
Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
Place the halved Roma tomatoes, cherry tomatoes, onion wedges, and peeled garlic cloves on the baking sheet.
Drizzle the vegetables with extra virgin olive oil and sprinkle evenly with sea salt and black pepper.
Roast for 25 to 30 minutes until the tomatoes are blistered and the onions have soft, caramelized edges.
Carefully transfer all roasted vegetables and their accumulated juices into a high-speed blender.
Add the vegetable broth, silken tofu, and fresh basil leaves to the blender container.
Blend on high speed for 60 seconds until the texture is silky and completely uniform.
Pour the hot soup into a bowl and stir in the warm shredded cooked chicken breast before serving.