NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

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 Vegetable broth

0.5 cup Fresh basil leaves

2 tbsp Plain Greek yogurt

PREPARATION

• 1

  Preheat your oven to 400°F and line a large baking sheet with parchment paper.

• 2

  Halve the Roma tomatoes and the yellow onion, then place them on the baking sheet along with the whole garlic cloves.

• 3

  Drizzle the vegetables with olive oil and sprinkle evenly with sea salt and black pepper.

• 4

  Roast for 30 to 35 minutes until the tomatoes are blistered and the onions have softened and charred slightly.

• 5

  Transfer the roasted vegetables and all the accumulated juices into a high-speed blender.

• 6

  Add the vegetable broth and fresh basil leaves to the blender, then process until the mixture is completely smooth and velvety.

• 7

  Pour the soup into a medium pot over medium heat and stir in the pre-cooked shredded chicken breast.

• 8

  Simmer for 5 minutes to ensure the chicken is heated through and the flavors are well combined.

• 9

  Ladle the soup into a bowl and finish with a swirl of plain Greek yogurt for added creaminess.