YOUR SOLIN GENERATED RECIPE
Roasted Tomato Basil Soup
Sheet-pan roasted tomatoes and garlic simmered with protein-rich bone broth and tender shredded chicken for a velvety, herb-infused meal.
INGREDIENTS
1.5 cups Roma tomatoes
0.5 cup White onion
3 cloves Garlic
0.5 tbsp Extra virgin olive oil
0.25 tsp Sea salt
0.25 tsp Black pepper
1.5 cups Chicken bone broth
0.5 cup Cannellini beans
4 oz Chicken breast
0.25 cup Fresh basil leaves
1 tsp Balsamic vinegar
PREPARATION
Preheat your oven to 400°F (200°C).
Halve the Roma tomatoes and roughly chop the onion.
On a large baking sheet, toss the tomatoes, onion, and whole garlic cloves with olive oil, sea salt, and black pepper.
Roast the vegetables for 25-30 minutes until the tomatoes are blistered and the onions are slightly charred.
Transfer the roasted vegetables and any accumulated juices into a high-speed blender.
Add the rinsed cannellini beans and chicken bone broth to the blender, then blend on high until the soup is completely smooth and creamy.
Pour the soup into a medium pot over medium-low heat.
Stir in the cooked shredded chicken breast and fresh basil leaves, simmering for 5 minutes to meld the flavors.
Stir in the balsamic vinegar just before serving to brighten the acidity.