YOUR SOLIN GENERATED RECIPE
Roasted Tomato Basil Soup
Sheet-pan roasted Roma tomatoes and garlic blended into a velvety soup, topped with tender shredded chicken and a cool swirl of Greek yogurt.
INGREDIENTS
1.5 lbs Roma tomatoes
1 small Yellow onion
4 cloves Garlic
0.5 tbsp Extra virgin olive oil
0.5 tsp Sea salt
0.25 tsp Black pepper
1 cup Low-sodium vegetable broth
0.5 cup Fresh basil leaves
5 oz Cooked chicken breast
2 tbsp Non-fat Greek yogurt
1 tsp Balsamic vinegar
PREPARATION
Preheat your oven to 400°F and line a large baking sheet with parchment paper.
Halve the Roma tomatoes, peel the onion and cut it into wedges, and peel the garlic cloves.
Place the tomatoes, onion, and garlic on the baking sheet, then drizzle with olive oil and sprinkle with sea salt and black pepper.
Roast for 30 to 35 minutes until the tomatoes are blistered and the onion edges are slightly charred.
Transfer the roasted vegetables and all the juices from the pan into a high-speed blender.
Add the vegetable broth, fresh basil leaves, and balsamic vinegar to the blender and process until completely smooth.
Pour the soup into a serving bowl and stir in the shredded cooked chicken breast to heat through.
Garnish with a dollop of Greek yogurt and an extra sprig of fresh basil before serving.