Name: Roasted Tomato Basil Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 oz Chicken breast; 2 cup Roma tomatoes; 0.5 cup Yellow onion; 3 cloves Garlic; 1 tbsp Extra virgin olive oil; 0.25 cup Non-fat Greek yogurt; 0.5 cup Low-sodium chicken bone broth; 0.25 cup Fresh basil leaves; 0.25 tsp Sea salt; 0.25 tsp Black pepper

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 fresh basil for a fragrant, soul-warming finish.

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NUTRITION

Protein

49.6g

Fat

19.1g

Carbs

32.3g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken breast

2 cup Roma tomatoes

0.5 cup Yellow onion

3 cloves Garlic

1 tbsp Extra virgin olive oil

0.25 cup Non-fat Greek yogurt

0.5 cup Low-sodium chicken bone broth

0.25 cup Fresh basil leaves

0.25 tsp Sea salt

0.25 tsp Black pepper

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PREPARATION

1
Preheat your oven to 400°F.
2
Arrange the halved Roma tomatoes, chopped onion, and garlic cloves on a parchment-lined baking sheet.
3
Drizzle the vegetables with extra virgin olive oil and sprinkle with sea salt and black pepper.
4
Roast for 30 minutes until the tomatoes are blistered and the onions are slightly charred.
5
While the vegetables roast, poach the chicken breast in a small pot of simmering water for 12-15 minutes until it reaches 165°F, then shred it with two forks.
6
Transfer the roasted vegetables and any pan juices into a high-speed blender, adding the bone broth and fresh basil leaves.
7
Blend on high until the soup is completely smooth and velvety.
8
Pour the soup into a bowl, stir in the Greek yogurt for a creamy finish, and top with the shredded chicken before serving.