YOUR SOLIN GENERATED RECIPE
Comforting Roasted Tomato Basil Soup
Roasted tomatoes and garlic blended into a velvety soup, then finished with tender shredded chicken and aromatic fresh basil.
INGREDIENTS
6 medium Roma tomatoes
1 medium Yellow onion
4 cloves Garlic
1 tbsp Extra virgin olive oil
0.5 tsp Sea salt
0.25 tsp Black pepper
1 cup Chicken bone broth
4.5 oz Chicken breast
0.25 cup Fresh basil leaves
2 tbsp Plain Greek yogurt
PREPARATION
Preheat your oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper.
Slice the Roma tomatoes and yellow onion in half, then arrange them on the baking sheet along with the peeled garlic cloves.
Drizzle the vegetables with the extra virgin olive oil and sprinkle evenly with the sea salt and black pepper.
Roast for 30 to 35 minutes until the tomatoes are blistered and the onions have developed charred, golden edges.
Carefully transfer the roasted vegetables and any juices from the pan into a high-speed blender.
Add the chicken bone broth and fresh basil leaves to the blender, then process on high until the mixture is completely smooth.
Pour the soup into a medium pot over medium-low heat and stir in the cooked, shredded chicken breast.
Simmer for 5 minutes until the chicken is heated through, then ladle into a bowl and top with a dollop of plain Greek yogurt.