YOUR SOLIN GENERATED RECIPE
Roasted Tomato Basil Soup
Oven-roasted Roma tomatoes and garlic blended into a velvety soup with creamy cottage cheese and tender shredded chicken for a protein-packed, comforting meal.
INGREDIENTS
6 whole Roma tomatoes
1 medium Yellow onion
4 cloves Garlic
0.5 tbsp Extra virgin olive oil
0.25 tsp Sea salt
0.25 tsp Black pepper
0.75 cup Low-fat cottage cheese
3 oz Cooked chicken breast
0.25 cup Fresh basil leaves
1 cup Low-sodium vegetable broth
PREPARATION
Preheat your oven to 400°F and line a large baking sheet with parchment paper.
Halve the Roma tomatoes and the yellow onion, then place them on the baking sheet along with the peeled garlic cloves.
Drizzle the vegetables with olive oil and sprinkle evenly with sea salt and black pepper.
Roast for 30 minutes until the tomatoes are soft and the onions have developed a slight golden char.
Transfer the roasted vegetables and any accumulated juices into a high-speed blender.
Add the cottage cheese, fresh basil leaves, and vegetable broth to the blender container.
Blend on high speed for 60 seconds until the soup is completely smooth and velvety in texture.
Pour the soup into a medium pot and stir in the shredded cooked chicken breast.
Warm the mixture over medium heat for 3 to 5 minutes until heated through, then serve immediately.