YOUR SOLIN GENERATED RECIPE
Roasted Tomato Basil Soup
Sheet-pan roasted tomatoes and garlic blended into a velvety soup, topped with succulent shredded chicken and fragrant fresh basil for a comforting, protein-packed meal.
INGREDIENTS
2 cups Roma tomatoes
0.5 cup yellow onion
2 cloves garlic
1 tbsp extra virgin olive oil
0.5 tsp sea salt
0.25 tsp black pepper
1 cup low-sodium chicken broth
5 oz cooked chicken breast
0.25 cup fresh basil leaves
PREPARATION
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Place the halved Roma tomatoes, diced yellow onion, and peeled garlic cloves on the baking sheet.
Drizzle the vegetables with extra virgin olive oil and season evenly with sea salt and black pepper.
Roast in the oven for 25 to 30 minutes until the tomatoes are soft and the onions have slightly caramelized edges.
Carefully transfer the roasted vegetables and any accumulated juices into a high-speed blender.
Add the chicken broth to the blender and process on high until the mixture is completely smooth and velvety.
Pour the blended soup into a medium pot over medium-low heat.
Stir in the shredded cooked chicken breast and simmer for 3 to 5 minutes until the chicken is heated through.
Divide the soup into bowls and garnish with the fresh basil chiffonade before serving.