Name: Roasted Tomato Basil Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz chicken breast; 1.5 cup Roma tomatoes; 0.5 cup yellow onion; 3 clove garlic; 1 tbsp extra virgin olive oil; 1 cup low-sodium chicken broth; 0.25 cup fresh basil leaves; 0.25 cup plain Greek yogurt; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp dried oregano

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 tender shredded chicken and a bright swirl of creamy Greek yogurt.

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NUTRITION

Protein

43.2g

Fat

21.6g

Carbs

28.3g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

1.5 cup Roma tomatoes

0.5 cup yellow onion

3 clove garlic

1 tbsp extra virgin olive oil

1 cup low-sodium chicken broth

0.25 cup fresh basil leaves

0.25 cup plain Greek yogurt

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp dried oregano

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PREPARATION

1
Preheat oven to 400°F and line a baking sheet with parchment paper.
2
Halve the Roma tomatoes and yellow onion, then place them on the sheet with the garlic cloves.
3
Drizzle with olive oil and sprinkle with sea salt, black pepper, and dried oregano.
4
Roast for 30 minutes until the vegetables are tender and the skins are slightly charred.
5
While roasting, poach the chicken breast in simmering water for 12-15 minutes until cooked through, then shred with two forks.
6
Transfer the roasted vegetables and any accumulated juices into a high-speed blender.
7
Add the chicken broth and fresh basil leaves, then blend on high until the soup is completely smooth and velvety.
8
Pour the soup into a bowl, stir in the shredded chicken, and finish with a swirl of Greek yogurt.