Name: Roasted Tomato Basil Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 8 whole Roma tomatoes; 1 medium yellow onion; 4 whole garlic cloves; 0.25 tbsp extra virgin olive oil; 0.5 tsp sea salt; 0.25 tsp black pepper; 1 cup chicken bone broth; 0.25 cup fresh basil; 1 tsp balsamic vinegar; 2.5 oz cooked chicken breast

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Roasted Tomato Basil Soup

Oven-roasted Roma tomatoes and garlic blended into a velvety soup, topped with succulent shredded chicken and fresh basil for a comforting finish.

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NUTRITION

Protein

45.8g

Fat

8.3g

Carbs

59.8g

SERVINGS

1 serving

INGREDIENTS

8 whole Roma tomatoes

1 medium yellow onion

4 whole garlic cloves

0.25 tbsp extra virgin olive oil

0.5 tsp sea salt

0.25 tsp black pepper

1 cup chicken bone broth

0.25 cup fresh basil

1 tsp balsamic vinegar

2.5 oz cooked chicken breast

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PREPARATION

1
Preheat your oven to 400°F and line a large baking sheet with parchment paper.
2
Slice the Roma tomatoes in half lengthwise and cut the yellow onion into thick wedges.
3
Place the tomatoes, onion wedges, and whole peeled garlic cloves onto the baking sheet.
4
Drizzle the vegetables with extra virgin olive oil and sprinkle with sea salt and black pepper, tossing to coat evenly.
5
Roast in the oven for 40 to 45 minutes until the tomatoes are soft and slightly charred around the edges.
6
Transfer the roasted vegetables and any accumulated juices into a high-speed blender.
7
Add the chicken bone broth, fresh basil leaves, and balsamic vinegar to the blender.
8
Blend on high until the soup reaches a completely smooth and velvety consistency.
9
Pour the soup into a pot and stir in the shredded cooked chicken breast, heating over medium-low until warmed through.
10
Serve immediately in a bowl, garnished with a few extra torn basil leaves if desired.