YOUR SOLIN GENERATED RECIPE
Roasted Tomato Basil Soup with Shredded Chicken
Vine-ripened tomatoes and garlic roasted until charred and blended into a velvety soup, topped with succulent shredded chicken and fresh basil.
INGREDIENTS
5 oz cooked chicken breast
4 medium Roma tomatoes
0.5 medium yellow onion
3 cloves garlic
1 tbsp extra virgin olive oil
1 cup low-sodium vegetable broth
0.5 cup fresh basil leaves
2 tbsp nonfat Greek yogurt
0.25 tsp sea salt
0.25 tsp black pepper
PREPARATION
Preheat oven to 400°F and line a large baking sheet with parchment paper.
Place halved tomatoes, sliced onion, and garlic cloves on the sheet, then drizzle with olive oil and sprinkle with salt and pepper.
Roast for 25 minutes until the vegetables are tender and the tomato skins are slightly charred.
Transfer the roasted vegetables and all pan juices into a high-speed blender.
Add the vegetable broth and fresh basil leaves, then blend on high until the soup is completely smooth and velvety.
Pour the mixture into a medium pot over medium-low heat and stir in the shredded chicken breast until heated through.
Ladle into a bowl and finish with a dollop of Greek yogurt and a few torn basil leaves.