YOUR SOLIN GENERATED RECIPE
Roasted Tomato Basil Soup
Plum tomatoes and garlic roasted until blistered and sweet, then blended into a velvety soup topped with tender shredded chicken and aromatic basil.
INGREDIENTS
5 oz Cooked chicken breast
4 medium Roma tomatoes
2 cloves Garlic
0.25 medium Red onion
1 tbsp Extra virgin olive oil
1 cup Low-sodium vegetable broth
0.25 cup Non-fat Greek yogurt
0.25 cup Fresh basil
0.25 tsp Sea salt
0.25 tsp Black pepper
PREPARATION
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Halve the Roma tomatoes and the red onion, then place them on the baking sheet along with the whole garlic cloves.
Drizzle the vegetables with extra virgin olive oil and sprinkle with sea salt and black pepper.
Roast for 25 to 30 minutes until the tomatoes are soft and have developed a slight char.
Transfer the roasted tomatoes, onion, and garlic into a high-speed blender, ensuring you include any juices from the pan.
Add the vegetable broth and fresh basil to the blender, then process until the mixture is completely smooth.
Pour the blended soup into a medium saucepan over medium-low heat.
Whisk in the non-fat Greek yogurt until it is fully incorporated and the soup reaches a creamy consistency.
Fold in the shredded cooked chicken breast and simmer for 3 to 5 minutes until the chicken is heated through.