Roasted Tomato Basil Soup

This is an example of a meal that Solin would create to include in your personalized meal plan.

Roasted Tomato Basil Soup

YOUR SOLIN GENERATED RECIPE

Roasted Tomato Basil Soup

Oven-roasted Roma tomatoes and garlic blended with aromatic basil and savory bone broth, topped with tender shredded chicken for a velvety and protein-packed finish.

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NUTRITION

504kcal
Protein
53.6g
Fat
20.2g
Carbs
32.1g

SERVINGS

1 serving

INGREDIENTS

4.5 oz Chicken breast

2 cups Roma tomatoes

1 tbsp Olive oil

0.5 cup Yellow onion

3 cloves Garlic

1 cup Chicken bone broth

0.25 cup Fresh basil

0.25 cup Plain Greek yogurt

0.25 tsp Sea salt

0.25 tsp Black pepper

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PREPARATION

  • 1

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

  • 2

    Halve the Roma tomatoes and place them on the baking sheet along with the peeled garlic cloves and roughly chopped yellow onion.

  • 3

    Drizzle the vegetables with olive oil and season with sea salt and black pepper, tossing to coat evenly.

  • 4

    Roast the vegetables for 25 to 30 minutes until the tomatoes are soft and slightly charred around the edges.

  • 5

    While the vegetables roast, poach or pan-sear the chicken breast until the internal temperature reaches 165°F, then shred it finely using two forks.

  • 6

    Transfer the roasted tomatoes, onion, and garlic into a high-speed blender, ensuring you include any juices from the pan.

  • 7

    Add the chicken bone broth and fresh basil to the blender, then process on high until the soup is completely smooth and silky.

  • 8

    Pour the soup into a bowl, stir in the shredded chicken, and finish with a dollop of Greek yogurt for added creaminess.

Roasted Tomato Basil Soup

This is an example of a meal that Solin would create to include in your personalized meal plan.

Roasted Tomato Basil Soup

YOUR SOLIN GENERATED RECIPE

Roasted Tomato Basil Soup

Oven-roasted Roma tomatoes and garlic blended with aromatic basil and savory bone broth, topped with tender shredded chicken for a velvety and protein-packed finish.

NUTRITION

504kcal
Protein
53.6g
Fat
20.2g
Carbs
32.1g

SERVINGS

1 serving

INGREDIENTS

4.5 oz Chicken breast

2 cups Roma tomatoes

1 tbsp Olive oil

0.5 cup Yellow onion

3 cloves Garlic

1 cup Chicken bone broth

0.25 cup Fresh basil

0.25 cup Plain Greek yogurt

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

  • 1

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

  • 2

    Halve the Roma tomatoes and place them on the baking sheet along with the peeled garlic cloves and roughly chopped yellow onion.

  • 3

    Drizzle the vegetables with olive oil and season with sea salt and black pepper, tossing to coat evenly.

  • 4

    Roast the vegetables for 25 to 30 minutes until the tomatoes are soft and slightly charred around the edges.

  • 5

    While the vegetables roast, poach or pan-sear the chicken breast until the internal temperature reaches 165°F, then shred it finely using two forks.

  • 6

    Transfer the roasted tomatoes, onion, and garlic into a high-speed blender, ensuring you include any juices from the pan.

  • 7

    Add the chicken bone broth and fresh basil to the blender, then process on high until the soup is completely smooth and silky.

  • 8

    Pour the soup into a bowl, stir in the shredded chicken, and finish with a dollop of Greek yogurt for added creaminess.