YOUR SOLIN GENERATED RECIPE
Roasted Tomato Basil Soup
Sheet-pan roasted Roma tomatoes and garlic blended into a velvety soup with fresh basil and protein-packed shredded chicken for a comforting, savory finish.
INGREDIENTS
5 oz cooked chicken breast
2 cups Roma tomatoes
0.5 cup yellow onion
2 cloves garlic
1 tbsp extra virgin olive oil
0.5 cup low-sodium chicken bone broth
0.25 cup non-fat Greek yogurt
0.25 cup fresh basil leaves
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.
Place the halved Roma tomatoes, chopped 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 for 25 to 30 minutes until the tomatoes are soft and the skins have developed a slight char.
Transfer the roasted vegetables and any accumulated juices into a high-speed blender.
Add the chicken bone broth and fresh basil leaves to the blender and process until the soup is completely smooth.
Pour the blended mixture into a medium saucepan over low heat.
Whisk in the non-fat Greek yogurt until the soup becomes creamy and the color is uniform.
Stir in the shredded cooked chicken breast and simmer for 2 minutes until the chicken is heated through before serving.