YOUR SOLIN GENERATED RECIPE
Roasted Tomato Basil Soup with Shredded Chicken
Vibrant Roma tomatoes and aromatic garlic roasted until caramelized, then blended into a velvety soup with savory shredded chicken and fresh basil.
INGREDIENTS
4 cups Roma tomatoes
0.5 medium Yellow onion
4 cloves Garlic
0.5 tbsp Extra virgin olive oil
0.5 tsp Sea salt
0.25 tsp Black pepper
1.5 cups Chicken bone broth
0.25 cup Fresh basil leaves
4 oz Cooked chicken breast
1 tbsp Balsamic vinegar
PREPARATION
Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
Halve the Roma tomatoes and quarter the onion, then place them on the baking sheet with the whole garlic cloves.
Drizzle the vegetables with olive oil and sprinkle with sea salt and black pepper, tossing to coat evenly.
Roast for 35 to 40 minutes until the vegetables are soft and slightly charred around the edges.
Transfer the roasted vegetables and any accumulated juices into a high-speed blender.
Add the chicken bone broth and fresh basil leaves, then blend on high until the mixture is completely smooth and creamy.
Pour the soup into a pot over medium heat, stir in the shredded chicken breast and balsamic vinegar, and simmer for 5 minutes until heated through.